Zest of 1 navel orange —
Removed in strips wi
Vegetable peeler
1 c Firmly packed light — brown
Sugar
3 1/2 c Sifted all-purpose flour
1 ts Baking soda
1/2 ts Baking powder
1 ts Ground cinnamon
1/2 ts Ground nutmeg
1 c Low-fat buttermilk
1 c Pureed cooked or canned —
Carrots (use baby fo
If
1/2 c Molasses
1 tb Freshly squeezed — lemon
Juice
3/4 c Frozen — zero-fat egg
Substitute — thawed
1/3 c To 1/2 cup finely — chopped
Fresh ginger
(depending on how — spicy
You like thing
CINNAMON SUGAR TOPPING—–
1 1/2 tb Sugar — mixed with
1/2 ts Ground cinnamon
You like)
Preheat oven to 350 degrees. Spray a 13-by-9-by-2-inch baking pan with
non-stick vegetable spray and set aside. Churn orange zest and sugar in
food processor 30 seconds, scrape bowl sides down, and churn 30 seconds
more until zest is finely grated. Add flour, soda, baking powder, cinnamon
and nutmeg and pulse 10 to 12 times to combine. Transfer to large mixing
bowl and make well in center. Buzz buttermilk, carrots, molasses and lemon
juice in processor 5 seconds. Add egg substitute and ginger and pulse 3 to
4 times. Dump carrot mixture into well in dry ingredients and with large
rubber spatula, fold in as gently as you would beaten egg whites. Batter
should be lumpy, no matter if a few dry flecks show. They will vanish
during baking. Don’t overmix or cake will be tough. Spoon batter into
prepared pan, spreading to corners and smoothing top. Sprinkle evenly with
cinnamon-sugar. Bake 35 to 40 minutes until cake is springy to touch and a
toothpick inserted in center comes out clean. Cool cake to room temperature
in upright pan on wire rack, then cut into 24 bars (two cuts lengthwise the
pan and seven crosswise
Yields
24 Servings