Email to Terry Ward      

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