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.

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Recipe Summary

Servings:
15
Yield:
1 - 7x11 inch pan
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish. Set aside.

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  • 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 Facts

158 calories; protein 3.2g 6% DV; carbohydrates 18.5g 6% DV; fat 8.3g 13% DV; cholesterolmg; sodium 242.3mg 10% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/11/2002
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 cake came out somewhat flat but very rich. (3/4 c. brown sugar if anyone else wants to try.) Worth experimenting with. Read More
(8)

Most helpful critical review

Rating: 1 stars
10/16/2003
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 so I poured it off and it turned out very dry and lumpy. Read More
(7)
4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
11/11/2002
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 cake came out somewhat flat but very rich. (3/4 c. brown sugar if anyone else wants to try.) Worth experimenting with. Read More
(8)
Rating: 1 stars
10/16/2003
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 so I poured it off and it turned out very dry and lumpy. Read More
(7)
Rating: 4 stars
06/30/2019
It was pretty yummy! I added a brown sugar crust mixed with walnuts on top so that made it even better. Real egg nothing artificial Read More
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