Light Carrot Cake

Ingredients

• 1 12 c raisins
• 14 c Port or sherry
• 1 14 c oat bran processed into flour
• 34 c all-purpose flour
• 1 Tbsp baking powder
• 2 tsp ground cinnamon
• 1 c brown sugar
• 14 c canola oil
• 14 c evaporated skim milk
• 14 c corn syrup
• 2 tsp vanilla
• 1 c egg substitute
• 2 c grated fresh carrots

Directions

1. Preheat oven to 400
2. Spray a 9-inch square baking pan with Pam or Bakers Joy
3. In a small mixing bowl soak raisins in Port and set aside
4. In a mixing bowl sift together oat bran flour baking powder and cinnamon
5. 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
6. Add carrots to the liquid mixture then stir in the flour mixture then the raisins and Port
7. 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
8. Let cool to room temperature then cut into squares