1 tsp. margarine
\n2 T. finely chopped pecans
\n2 T. nutlike cereal nuggets (such as Grape Nuts)
\n2 C. whole-wheat flour
\n1 1\/2 tsp. baking powder
\n1 tsp. baking soda
\n1\/4 tsp. salt
\n1 tsp. ground cinnamon
\n1 C. fat-free egg substitute
\n1 C. honey
\n1\/2 C. unsweetened applesauce
\n1 tsp. vanilla extract
\n4 C. shredded carrots
\nvegetable cooking spray
\ncream cheese frosting:
\n4 oz. light process cream cheese, chilled
\n1 C. sifted powdered sugar
\n1\/2 tsp. vanilla extract<\/p>\n
Melt margarine in a small, nonstick skillet over<\/p>\n
medium-high heat. Add pecans and cereal, and saut\u00ef\u00bf\u00bd three minutes. Set aside. Combine flour and next four ingredients in a large bowl. Add egg substitute and next three ingredients to dry mixture; stir well. Stir in pecan mixture and carrots. Pour batter into a 13x9x2-inch pan coated with cooking spray. Bake at 350\u00ef\u00bf\u00bd F for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Let cool in pan on a wire rack. Spread cream cheese frosting evenly over top of cake. Frosting: Beat with an electric mixer set at high speed until smooth.<\/p>\n
Yield: 18 servings
\nCalories: 172
\nFat: 2g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 tsp. margarine 2 T. finely chopped pecans 2 T. nutlike cereal nuggets (such as Grape Nuts) 2 C. whole-wheat flour 1 1\/2 tsp. baking powder 1 tsp. baking soda 1\/4 tsp. salt 1 tsp. ground cinnamon 1 C. fat-free egg substitute 1 C. honey 1\/2 C. unsweetened applesauce 1 tsp. vanilla extract 4 C. shredded carrots vegetable cooking spray cream cheese frosting: 4 oz. light process cream cheese, chilled 1 C. sifted powdered sugar 1\/2 tsp. vanilla extract Melt…<\/p>\n