Carrot-Cake Bars

Cooking Light
12 servings


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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


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 (flour through salt); gradually add to sugar mixture, beating just until blended. Stir in carrot and raisins.

Pour batter into an 11 x 7-inch 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.

Created date

July 1998

Nutritional Information

Calories 121
Caloriesfromfat 17 %
Fat 2.3 g
Satfat 0.5 g
Monofat 0.8 g
Polyfat 0.7 g
Protein 3.1 g
Carbohydrate 23.3 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 138 mg
Calcium 68 mg