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“Low-fat, low-cal dessert bar from Runner's World Magazine. Kind of like carrot cake or spice cake is the best description I can give, but very good for a guilt-free treat!”
READY IN:
35mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 375°F (190°C).
  2. In a small bowl, combine the orange juice and oats.
  3. Set aside to soften for 5 minutes.
  4. In a large bowl, stir together the whole-wheat flour, unbleached flour, and baking powder.
  5. In a medium bowl, combine the carrots, maple syrup, egg substitute, applesauce, ginger, and vanilla.
  6. Stir in the oats/orange juice mixture to the carrot mixture.
  7. Pour over the flour mixture and combine until all the flour is moistened.
  8. Do not overmix.
  9. Coat an 8 x 8-inch baking pan with nonstick spray.
  10. Add the batter.
  11. Bake for 20 minutes, or until a cake tester inserted in the center comes out clean.
  12. Let cool before slicing.
  13. Store tightly wrapped in plastic wrap or a cookie tin.

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