Ingredients
- 22 by
- 12 times to combine
- 4 times
- 2 baking with non stick vegetable (pan)
- 1 firmly packed brown su (light)
- 1 navel orange
- 450 gr sifted all-purpose flour
- 240 ml low-fat buttermilk
- 180 gr egg substitute
- 120 ml molasses
- 130 gr carrots
- 50 gr ginger root (fresh)
- 20 gr sugar
- 16 ml lemon juice
- 5 gr baking soda
- 4 gr cinnamon (ground)
- 2 gr baking powder
- 1 gr nutmeg (ground)
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.) : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80�
