Carrot-Cake Bars

3 Reviews
ADD YOUR REVIEW
Yield
12 servings
July 1998
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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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Ratings & Reviews

TooMagic's Review

JLang6
November 19, 2012
N/A

JLang6's Review

TooMagic
October 04, 2011
These are fabulous! I took the suggestion of another reader and used only 1 cup of oats, but added an extra TB of butter, plus added chopped walnuts. The bars were a bit crumbly, but the taste is super and very moist. I will definitely make again, and again.

EllenDeller's Review

EllenDeller
April 25, 2010
After reading reviews, I cut the oatmeal to 1 cup and packed the carrots into the measuring cup. Also added a tsp. more butter, a TB of finely chopped walnuts, and used an 8x8 pan. These are moist, flavorful, flaky and delicious. Could probably do without the extra tsp. of butter, but definitely keep the oatmeal to just one cup.