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Frosted Carrot Bars

Categories: Make ahead, Snacks
Type: Desserts and Baked Goods

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

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  1. Preheat oven to 350F. Spray 2 (9 X 13-inch) baking pans with cooking spray.
  2. Combine egg substitute, egg whites and sugars in large bowl; beat with electric mixer until creamy and fluffy.
  3. Add 1/2 cup crushed pineapple to egg mixture and mix well.
  4. Combine flours, baking soda and cinnamon in plastic bag; seal tightly and shake to mix ingredients.
  5. Gradually add flour mixture to egg mixture, alternating with remaining crushed pineapple; mix until ingredients are combined. Fold in carrots and raisins.
  6. Divide batter between baking pans; bake 25 to 30 minutes, until knife inserted in centers comes out clean. Cool completely.
  7. Combine cream cheese, skim milk, powdered sugar and vanilla extract in small bowl; mix with electric mixer until creamy and smooth.
  8. When carrot bars are completely cooled, spread frosting on top. Cover and refrigerate several hours.
  9. 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:

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.

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