“This is a tasty treat suitable for any holiday buffet or intimate meal. It is also chock full of nutritious ingredients. If pecans aren't your forte, substitute walnuts.” - by Jamie Elter
Ingredients
Adjust Servings
Original recipe yields 1 - 7x11 inch pan
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish. Set aside.
- Combine raisins, carrots, and water in a medium saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and allow to cool.
- In a mixing bowl, combine flour, oatmeal, sugar substitute, salt, baking soda and cinnamon.
- In a separate bowl, mix together the margarine, egg substitute, and vanilla. Add to the flour mixture and mix well.
- Add the raisin mixture and nuts, mix well and pour into baking pan.
- Bake for 35 minutes or until toothpick inserted in middle comes out clean.
Nutrition
Amount Per Serving (15 total)
- Calories
- 157 cal
- 8%
- Fat
- 8.3 g
- 13%
- Carbs
- 18.5 g
- 6%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"It wasn't clear in the directions if the water that the raisins and pumpkin was boiled in was poured off or added to the mix. I thought all that water would be too much liquid to add to the cake mix ..." See moreso I poured it off and it turned out very dry and lumpy."
AMAZONFOX
"Very good! The only thing I would suggest is if there's a version that uses real eggs and real sugar - I tried to sweeten to taste using brown sugar instead of artificial sweetener (blech!) and the ca..." See moreke came out somewhat flat, but very rich. (3/4 c. brown sugar, if anyone else wants to try.) Worth experimenting with."
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