Carrot & Spice Bars

From Nearline Storage
Jump to navigation Jump to search


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


  1. Preheat oven to 350°F. Lightly coat 13x9-inch baking pan with nonstick cooking spray, set aside.
  2. 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.
  3. Combine flour, sugar, baking soda and cinnamon in medium bowl. Add to carrot mixture, stirring until thoroughly blended. Spread into prepared pan.
  4. 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.


The Great American Cookie Cookbook, page 123.