Email to Terry Ward      

Recipe Categories: Terrytx's HOME PAGEAPPETIZERS Asian Beef BREAD BREAKFAST BrowniesandBars Cake Canning CASSEROLES Christmas01 Christmas2000 Condiments Cookies CROCKPOT DESSERTS FISHandSEAFOOD Grilling Ham KidsCooking Lamb LOWFAT MARINADES PASTA Pie PIZZA Pork POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SideDish SNACKS SOUPSandSTEWS SouthwesternMexican VEGETABLES VEGETARIAN

Carrot-Cake Bars




Source of Recipe


Cooking Light newsletter






List of Ingredients



• 2/3 cup packed brown sugar
  
• 2 tablespoons stick margarine or butter, softened
  
• 3/4 cup low-fat buttermilk
  
• 1 teaspoon vanilla extract
  
• 2 large egg whites
  
• 3/4 cup whole-wheat flour
  
• 1-1/2 cups regular oats
  
• 2 teaspoons baking powder
  
• 1 teaspoon ground cinnamon
  
• 1/4 teaspoon baking soda
  
• 1/4 teaspoon salt
  
• 1 cup shredded carrot
  
• 1/2 cup raisins
  
• Cooking spray
  






Instructions



1. Preheat oven to 350 degrees.
   
2. 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 (flour through salt); gradually add to sugar mixture, beating just until blended. Stir in carrot and raisins.
   
   
3. Pour batter into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350 degrees for 33 minutes or until a wooden pick inserted in center comes out almost clean. Cool in pan on a wire rack.
   
4. Yield: 12 servings.
   
5. CALORIES 121 (17% from fat); FAT 2.3g (sat 0.5g, mono 0.8g, poly 0.7g); PROTEIN 3.1g; CARB 23.3g; FIBER 2g; CHOL 0mg; IRON 1mg; SODIUM 138mg; CALC 68mg