Carrot-Cake Bars
Yield: 12 servingsSource: Cooking Light Annual Recipes 1999
Comments from a PA Kitchen: VERY moist! Have to use freshly shredded carrots--not pre-shredded. STAYED moist for two or three days afterward. Loved these!
INGREDIENTS:
2/3 c. packed brown sugar
2 Tbsp. stick margarine or butter, softened
3/4 c. low fat buttermilk
1 tsp. vanilla extract
2 large egg whites
3/4 c. whole wheat flour
1 1/2 c. regular oats
2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. baking soda
1/4 tsp. salt
1 c. shredded carrot
1/2 c. raisins
Cooking spray
INSTRUCTIONS:
- Preheat oven to 350.
- Beat sugar and margarine at medium speed of a mixer until well blended (about 5 minutes).
- Add buttermilk, vanilla, and egg whites; beat well.
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients; gradually add to sugar mixture, beating just until combined.
- Stir in carrot and raisins.
- Pour batter into an 11x7 baking dish coated with cooking spray.
- Bake at 350 for 33 minutes or until a wooden pick inserted in center comes out almost clean. Cool in pan on a wire rack.
NUTRITIONAL INFO:
Healthy Units: 2 per serving
Calories=121; Fat=2.3g; Protein=3.1g; Carb=23.3g; Fiber=2g; Chol=0mg; Iron=1mg; Sodium=138mg; Calcium=68mg