Carrot-Cake Bars

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 121
  • Calories from fat: 17%
  • Fat: 2.3g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.7g
  • Protein: 3.1g
  • Carbohydrate: 23.3g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 138mg
  • Calcium: 68mg

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

Preparation

  1. Preheat oven to 350°.
  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° for 33 minutes or until a wooden pick inserted in center comes out almost clean. Cool in pan on a wire rack.
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