Practically Fat-Free York Gingerbread

Recipe Ingredients

1		Navel orange - zest of
1 cup	160g / 5.6oz	Light brown sugar - firmly packed
3 1/2 cups	218g / 7.7oz	All-purpose flour - sifted
1 teaspoon	5ml	Baking soda
1/2 teaspoon	2.5ml	Baking powder
1 teaspoon	5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground nutmeg
1 cup	237ml	Low-fat buttermilk
1 cup	237ml	Carrots - cooked, pureed
1/2 cup	118ml	Molasses
1 tablespoon	15ml	Lemon juice - freshly squeezed
3/4 cup	148g / 5.2oz	Egg substitute - frozen, thaw
1/2 cup	73g / 2.6oz	Fresh ginger root - finely chopped
1 1/2 tablespoons	22ml	Sugar - mixed with
1/2 teaspoon	2.5ml	Ground cinnamon

Recipe Instructions

Preheat oven to 350F. 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 over mix 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.

Source:
The Best of Sunset - Page 13

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