Practically Fat-Free York Gingerbread

• 1 x orange zest grated
• 1 cup brown sugar, light firmly packed
• 3 1/2 cups flour, all-purpose
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon ground
• 1/2 teaspoon nutmeg ground
• 1 cup buttermilk
• 1 cup carrots pureed cooked or canned
• 1/2 cup molasses
• 1 tablespoon lemon juice freshly squeeze
• 3/4 cup liquid egg substitute frozen, thaw
• 1/2 cup ginger root fresh, chopped
• 1 1/2 tablespoons sugar mixed with, 1/2 ts ground cinnamon

1. Preheat oven to 350F (180C).
2. Spray a 13-by-9-by-2-inch baking pan with non-stick vegetable spray and set aside.
3. Churn orange zest and sugar in food processor 30 seconds, scrape bowl sides down, and churn 30 seconds more until zest is finely grated.
4. Add flour, soda, baking powder, cinnamon and nutmeg and pulse 10 to 12 times to combine.
5. Transfer to large mixing bowl and make well in center.
6. Buzz buttermilk, carrots, molasses and lemon juice in processor 5 seconds.
7. Add egg substitute and ginger and pulse 3 to 4 times.
8. Dump carrot mixture into well in dry ingredients and with large rubber spatula, fold in as gently as you would beaten egg whites.
9. Batter should be lumpy, no matter if a few dry flecks show.
10. They will vanish during baking.
11. Don't overmix or cake will be tough.
12. Spoon batter into prepared pan, spreading to corners and smoothing top.
13. Sprinkle evenly with cinnamon-sugar.
14. Bake 35 to 40 minutes until cake is springy to touch and a toothpick inserted in center comes out clean.
15. Cool cake to room temperature in upright pan on wire rack, then cut into 24 bars (two cuts lengthwise the pan and seven crosswise.

orange zest, brown sugar, flour, baking soda, baking powder, cinnamon ground, nutmeg ground, buttermilk, carrots, molasses, lemon juice freshly, liquid egg substitute, ginger root, sugar

Taken from recipeland.com/recipe/v/practically-fat-free-york-ginge-43583 (may not work)