Frosted Carrot Bars
This recipe turns carrot cake into a frosted carrot bar -- so easy to pick up and eat!
Serves: Makes 48 pieces
- 3/4 cup egg substitute
- 2 large egg whites
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 1/4 cups crushed pineapple in juice, undrained, divided
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- 3 cups shredded carrots
- 1/2 cup raisins
- 1 cup nonfat cream cheese, softened
- 2 tablespoons skim milk
- 5 cups powdered sugar
- 2 tablespoons vanilla extract
- Preheat oven to 350F. 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 1/2 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.
- One medium carrot provides more than 200 percent of your vitamin A needs as beta-carotene, a powerful antioxidant.
Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.To order this book go to Amazon.