Nutrition per serving may change if servings are adjusted.
1 tablespoon canola oil or cooking oil
2 tablespoons packed brown sugar (see Tip)
¼ cup coarsely chopped pecans, lightly toasted (see Tip)
1 orange, peeled, seeded, and thinly sliced (see Tip)
¾ cup all-purpose flour (see Tip)
¼ cup yellow cornmeal
½ cup granulated sugar or sugar substitute blend equivalent to ½ cup sugar (see Tip)
1½ teaspoons pumpkin pie spice
1 teaspoon baking powder
⅛ teaspoon salt
1 cup finely shredded carrots
⅓ cup refrigerated or frozen egg product, thawed, or 3 egg whites, lightly beaten
¼ cup canola oil or cooking oil
¼ cup fat-free milk
Orange peel twists (optional)
Preheat oven to 350°F. Pour the 1 tablespoon oil into an 8x1½-inch round cake pan; tilt pan to coat bottom evenly with oil. Sprinkle brown sugar evenly in pan. Top with pecans. Arrange orange slices on pecans. Set aside.
In a medium bowl, combine flour, cornmeal, granulated sugar, pumpkin pie spice, baking powder and salt. Add carrot, eggs, oil and milk. Stir just until combined. Spread mixture evenly over orange slices in pan.
Bake for 30 to 35 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack for 5 minutes. Loosen side of cake from pan; invert onto a serving plate. Serve warm. If desired, garnish with orange peel twists.
Tip: We do not recommend sugar substitute for the brown sugar.
To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
To avoid bitterness, be sure to cut off all the white pith when you peel the orange.
You can substitute whole wheat pastry flour or white whole wheat flour for up to half of the total all-purpose flour used.
Choose Splenda® Sugar Blend for Baking to substitute for the granulated sugar. Follow package directions to use product amount equivalent to ½ cup granulated sugar. Nutrition Facts Per Serving with Substitute: same as below, except 176 cal., 21 g carb. Carb choices: 1.5.