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Low Fat Carrot Cake Bars
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Low Fat Carrot Cake Bars

45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
BARS:
1 cup grated carrots (packed tight)
1/3 cup water
1/2 cup liquid egg substitutes OR egg whites
1 cup brown sugar
2 tablespoons canola oil
3/4 cup low-fat buttermilk
1/2 cup applesauce
1 teaspoon vanilla extract
1 cup flour
1 cup oatmeal, ground into flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoon s ground cinnamon
1/4 cup walnuts, chopped and toasted
FROSTING:
4 oz reduced-fat cream cheese, softened
1 teaspoon vanilla extract
2 cups powdered sugar
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Let's Make It
1
BARS:
2
Preheat oven to 350°F. Spray 15 by 10 jelly roll pan with non stick cooking spray. Set aside. Steam carrots and water, until carrots are very soft. Mash and set aside to cool.
3
In large bowl, beat egg substitute with sugar for about 2 minutes. Add oil and beat again. Add buttermilk, applesauce, cooled carrot puree and vanilla, and beat to mix.
4
Combine flour, ground oatmeal, baking powder, baking soda, salt, cinnamon and walnuts. Add flour mixture to egg mixture and stir just to mix. Pour into prepared pan.
5
Bake 20 to 25 minutes, or until center sprints back when lightly touched. Remove from oven and allow to cool on a rack.
6
FROSTING:
7
Beat softened cream cheese, vanilla and powdered sugar together until smooth. Spread over cooled bars. Store tightly covered, in refrigerator.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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