Light Carrot Cake - cooking recipe

Ingredients

1 1/2 c. raisins
1/4 c. Port or sherry
1 1/4 c. oat bran, processed into flour
3/4 c. all-purpose flour
1 Tbsp. baking powder
2 tsp. ground cinnamon
1 c. brown sugar
1/4 c. canola oil
1/4 c. evaporated skim milk
1/4 c. corn syrup
2 tsp. vanilla
1 c. egg substitute
2 c. grated fresh carrots

Preparation

Preheat oven to 400\u00b0.
Spray a 9-inch square baking pan with Pam or Baker's Joy.
In a small mixing bowl, soak raisins in Port and set aside.
In a mixing bowl, sift together oat bran, flour, baking powder and cinnamon.
Place in another bowl the brown sugar, oil, milk, corn syrup, vanilla and egg substitute; mix with an electric beater for a minute or two.
Add carrots to the liquid mixture, then stir in the flour mixture, then the raisins and Port.
Pour mixture into prepared baking pan; bake for 40 to 45 minutes or until a toothpick, when inserted in center of cake, comes out dry.
Let cool to room temperature, then cut into squares.