Spiced Carrot Pumpkin Cake

• 1 cup 100% bran cereal
• 4 eggs, beaten
• 1-1/2 cups flour
• 2 tsp. pumpkin pie spice
• 1-1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 3/4 cup margarine or butter, melted
• 3/4 cup sugar
• 2 tsp. vanilla extract
• 1-1/2 cups shredded carrots
• 1/2 cup pecan halves, chopped
• pecan halves, rolled gundrops, colored sprinkles and assorted candies, for garnish

1. Mix bran and eggs; let stand 5 minutes.
2. Combine flour, pumpkin pie spice, baking powder, baking soda and salt in separate bowl; set aside.
3. Stir margarine or butter, sugar and vanilla in large bowl until smooth.
4. Blend in bran mixture.
5. Stir in flour mixture, carrots and chopped pecans.
6. Pour into two lightly greased 1-quart ovenproof bowls or casseroles*.
7. Bake at 325F for 40 to 45 minutes or until toothpick inserted in center comes out clean.
8. Cool in bowls for 10 minutes on wire rack.
9. Remove from bowls; cool completely on wire racks.
10. Decorate with additional pecans, gum drops, colored sprinkles or assorted candies.
11. *

cereal, eggs, flour, pumpkin pie spice, baking powder, baking soda, salt, margarine, sugar, vanilla extract, carrots, pecan halves, pecan halves

Taken from www.kraftrecipes.com/recipes/spiced-carrot-pumpkin-cake-54714.aspx (may not work)