Carrot Snacking Cake

"A lower-fat option when you want carrot cake (and feel like grating a lot of carrots!)."
 
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Ready In:
1hr 5mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • Preheat oven to 375°F.
  • Line a 9-inch square pan with foil.
  • Coat foil with non-stick cooking spray.
  • Whisk both brown and white sugars, baking powder, salt, fruit puree, oil, egg substitute and vanilla until thoroughly blended.
  • Stir in flour and carrots; scrape into prepared pan.
  • Combine 3 TBsp finely chopped pecans with 2 TBsp brown sugar; sprinkle over top of cake batter.
  • Bake 35 minutes or until cake springs back when very lightly pressed in center.
  • Cool in pan on a wire rack 10 minutes before lifting cake out by the edges of the foil.
  • Cut into squares.

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