Carrot-Cake Bars

Yield: 12 servings
Source: Cooking Light Annual Recipes 1999
Comments from a PA Kitchen: VERY moist! Have to use freshly shredded carrots--not pre-shredded. STAYED moist for two or three days afterward. Loved these!


2/3 c. packed brown sugar
2 Tbsp. stick margarine or butter, softened
3/4 c. low fat buttermilk
1 tsp. vanilla extract
2 large egg whites
3/4 c. whole wheat flour
1 1/2 c. regular oats
2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. baking soda
1/4 tsp. salt
1 c. shredded carrot
1/2 c. raisins
Cooking spray


  1. Preheat oven to 350.
  2. Beat sugar and margarine at medium speed of a mixer until well blended (about 5 minutes).
  3. Add buttermilk, vanilla, and egg whites; beat well.
  4. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients; gradually add to sugar mixture, beating just until combined.
  5. Stir in carrot and raisins.
  6. Pour batter into an 11x7 baking dish coated with cooking spray.
  7. 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.


Healthy Units: 2 per serving
Calories=121; Fat=2.3g; Protein=3.1g; Carb=23.3g; Fiber=2g; Chol=0mg; Iron=1mg; Sodium=138mg; Calcium=68mg

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