Frosted Carrot Bars
Author: Cook Once, Eat For A Week by Jyl Steinback, America’s Healthiest Mom
Recipe type: Desserts
The addition of pineapple in these bars adds some extra sweetness. Low fat; Low cholesterol; Make ahead; Kids love it
- ¾ cup egg substitute
- 2 large egg whites
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1¼ cups crushed pineapple in juice, un-drained, divided
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 2 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 3 cups shredded carrots
- ½ cup raisins
- 1 cup nonfat cream cheese, softened
- 2 tablespoon skim milk
- 5 cups powdered sugar
- 2 tablespoon vanilla extract
- 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.
Serving size: pieces Calories: 108 Fat: .1g Carbohydrates: 26g Sodium: 80mg Fiber: 1g Protein: 2g Cholesterol: 0mg