Carrot & Spice Bars
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|1||cup low-fat (1%) milk|
|¼||cup (½ stick) margarine or butter|
|1||cup bran flakes cereal|
|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|
- 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.
The Great American Cookie Cookbook, page 123.