Source:  Cook Once, Eat For A Week
by Jyl Steinback, America's Healthiest Mom

 

Makes 48 pieces

¾ cup egg substitute	1 tbsp. ground cinnamon
2 large egg whites	3 cups shredded carrots
1 cup granulated sugar	½ cup raisins
1 cup packed brown sugar	1 cup nonfat cream cheese,
1¼ cups crushed pineapple in	softened
in juice, undrained, divided	2 tbsp. skim milk
1 cup all-purpose flour	5 cups powdered sugar
1 cup whole-wheat flour	2 tbsp. vanilla extract
2 tsp. baking soda

Preheat oven to 350°F. Spray 2 (9 X 13 inch) baking pans with cooking spray. Combine egg substitute, egg whites and sugars in large bowl; beat with electric mixer until creamy and fluffy. Add ½ cup crushed pineapple to egg mixture and mix well. Combine flours, baking soda and cinnamon in plastic bag; seal tightly and shake to mix ingredients. Gradually add flour mixture, to egg mixture, alternating with remaining crushed pineapple; mix until ingredients are combined. Fold in carrots and raisins. Divide batter between baking pans; bake 25 to 30 minutes, until knife inserted in centers comes out clean. Cool completely. Combine cream cheese, skim milk, powdered sugar and vanilla extract in small bowl; mix with electric mixer until creamy and smooth. When carrot bars are completely cooled, spread frosting on top. Cover and refrigerate several hours. Cut into squares; wrap in freezer wrap and store in freezer up to 2 months. Thaw at room temperature before serving.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	108	1½ other carb	2
Fat	0.1 g
Carbohydrates	26 g
Protein	2 g
Cholesterol	0 mg
Dietary Fiber	1 g
Sodium	80 mg