Carrot Snacking Cake

• 23 cup granulated sugar
• 23 cup packed light-brown sugar
• 1 12 teaspoons baking powder
• 12 teaspoon salt
• 12 cup fat-free fruit puree
• 14 cup vegetable oil
• 12 cup egg substitute (2 egg equivalent)
• 1 teaspoon vanilla extract
• 1 12 cups flour
• 2 12 cups shredded and peeled carrots
• 3 tablespoons pecans, finely chopped
• 2 tablespoons brown sugar
• nonstick cooking spray, for pan

1. Preheat oven to 375F.
2. Line a 9-inch square pan with foil.
3. Coat foil with non-stick cooking spray.
4. Whisk both brown and white sugars, baking powder, salt, fruit puree, oil, egg substitute and vanilla until thoroughly blended.
5. Stir in flour and carrots; scrape into prepared pan.
6. Combine 3 TBsp finely chopped pecans with 2 TBsp brown sugar; sprinkle over top of cake batter.
7. Bake 35 minutes or until cake springs back when very lightly pressed in center.
8. Cool in pan on a wire rack 10 minutes before lifting cake out by the edges of the foil.
9. Cut into squares.

sugar, lightbrown sugar, baking powder, salt, fruit puree, vegetable oil, egg substitute, vanilla, flour, carrots, pecans, brown sugar, nonstick cooking spray

Taken from www.food.com/recipe/carrot-snacking-cake-86762 (may not work)