*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Desserts                         Cakes
                 Prodigy                          Dec.
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Zest of 1 navel orange
    1       c            Firmly packed light brown su
    3 1/2   c            Sifted all-purpose flour
    1       t            Baking soda
      1/2   ts           Baking powder
    1       t            Ground cinnamon
      1/2   ts           Ground nutmeg
    1       c            Low-fat buttermilk
    1       c            Carrots
                         - pureed cooked or canned
      1/2   c            Molasses
    1       tb           Lemon juice -- freshly squeeze
      3/4   c            Egg substitute, frozen -- thaw
      1/2   c            Fresh ginger root -- finely ch
                         - depending on how spicy you
                         -----cinnamon sugar topping-
    1 1/2   tb           Sugar -- mixed with
      1/2   ts           Ground cinnamon
   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.)
   D/L from Prodigy 12-14-94. Recipe collection of Sue
   Smith. 1.80á
                    - - - - - - - - - - - - - - - - - -