Carrot Cake Bars
"Found in Cooking Light magazine from long ago and almost forgot about this recipe until I started cleaning out my desk drawer to reduce my paper pile. It has been ages since I've made these but my notes show that we really enjoyed them. My only concern is the pan size called for in the recipe is 11x7" and that is not a standard baking dish size as most are 11x9". So I'd either use the 11x9" and reduce baking time by 3-5 minutes or use a 9x9" dish and increase the baking time by about 5 minutes."
- Ready In:
- 40mins
- Ingredients:
- 13
- Yields:
-
12 bars
- Serves:
- 12
ingredients
- 2⁄3 cup brown sugar, packed
- 2 tablespoons unsalted butter, softened
- 3⁄4 cup low-fat buttermilk
- 1 teaspoon vanilla
- 2 large egg whites
- 3⁄4 cup whole wheat flour
- 1 1⁄2 cups oats (not instant oats)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup carrot, shredded
- 1⁄2 cup raisins
directions
- Preheat oven to 350°F Coat an 11x7" baking pan (see notes in recipe description).
- Beat sugar and butter at medium speed until well blended (about 5 minutes).
- Add buttermilk, vanilla and egg whites; beat well.
- Combine flour, oats, baking powder, baking soda, cinnamon and salt together. Gradually add to the sugar mixture, beating just until blended (don't over-mix or the bars will be crumbly/dry).
- Hand-stir in the shredded carrots and raisins.
- Pour batter into prepared pan and bake for approximately 33 minutes (see note in description). A wooden pick test in the center should come out almost clean.
- Cool in pan on wire rack completely before slicing.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>I'm one of the original members of RecipeZaar and an active member in the old forums. I loved meeting so many wonderful people from across the globe in what were truly amazing forums and during events on the site which encouraged interaction. I miss those forums and am saddened that this is now just another recipe collection site. I will always come back here as I have so many recipes saved of my own and tried many gems. I hope you are able to find something you like.</p>
