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Sunflower Snack Cake
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Carrot & Spice Bars
Yield: Makes 40 servings
Ingredients:
1
cup low-fat (1%) milk
1/4
cup margarine or butter
1
cup bran flakes cereal
2
eggs
1
jar (2-1/2 ounces) puréed baby food carrots
3/4
cup grated carrot
1/3
cup golden raisins, coarsely chopped
1
teaspoon grated orange peel
1
teaspoon vanilla
2
cups all-purpose flour
3/4
cup sugar
1
teaspoon baking soda
1
teaspoon ground cinnamon
1/4
cup orange juice
1/4
cup toasted pecans, chopped
Preparation:
1.
Preheat oven to 350°F. Lightly coat 13X9-inch baking pan with nonstick cooking spray; set aside.
2.
Combine milk and margarine in large microwavable bowl. Microwave on HIGH 1 minute or until margarine is melted; add cereal. Let stand 5 minutes. Add eggs; whisk to blend. Add puréed carrots, grated carrot, raisins, orange peel and vanilla.
3.
Combine flour, sugar, baking soda and cinnamon in medium bowl. Add to carrot mixture, stirring until thoroughly blended. Spread into prepared pan.
4.
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. Cut into 40 bars before serving.
Nutritional Information:
| Serving Size: 1 bar | |
| Fiber | 1 g |
| Carbohydrate | 19 g |
| Cholesterol | 18 mg |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 23 % |
| Calories | 114 |
| Protein | 2 g |
| Sodium | 100 mg |
Dietary Exchange:
| Fat | 1/2 |
| Starch | 1 |
This recipe appears in:
Cookie Bars
