Carrot & Spice Bars
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Ingredients
| 1 | cup low-fat (1%) milk |
| ¼ | cup (½ stick) margarine or butter |
| 1 | cup bran flakes cereal |
| 2 | eggs |
| 1 | jar (2½ oz) puréed baby food carrots |
| ¾ | cup grated carrot |
| 1/3; | cup golden raisins, coarsely chopped |
| 1 | teaspoon grated orange peel |
| 1 | teaspoon vanilla extract |
| 2 | cups (270 g) all-purpose flour |
| ¾ | cup (170 g) sugar |
| 1 | teaspoon baking soda |
| 1 | teaspoon ground cinnamon |
| ¼ | cup orange juice |
| ¼ | cup toasted pecans, chopped |
Directions
- Preheat oven to 350°F. Lightly coat 13x9-inch baking pan with nonstick cooking spray, set aside.
- Combine milk and margarine in large microwavable bowl. Microwave at HIGH 1 minute or until margarine is melted; add cereal. Let stand for 5 minutes. Add eggs, whisk to blend. Add puréed carrots, grated carrot, raisins, orange peel and vanilla.
- Combine flour, sugar, baking soda and cinnamon in medium bowl. Add to carrot mixture, stirring until thoroughly blended. Spread into prepared pan.
- Bake 25 minutes or until toothpick inserted in center comes out clean. Insert tines of fork into cake at 1-inch intervals. Spoon orange juice over cake. Sprinkle with pecans; press into cake.
Source
The Great American Cookie Cookbook, page 123.
