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| Home -> [Carrot, Cookies & Bars, Desserts, Diabetic] -> [Carrot bars Recipe] |
Carrot bars
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| Artist: |
_ |
Yield: |
28 |
| Categories: |
Carrot, Cookies & Bars, Desserts, Diabetic |
Rating: |
0 |
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Ingredients:
| 3
| large | Eggs | | 1
| cup | Sugar, (mmmm) | | 1/2
| cup | Vegetable oil | | 1
| cup | Pureed carrots | | 1
| tsp | Vanilla | | 2
| cup | All-purpose flour | | | Dry sugar sub. equal to ?/td> | | | Cup sugar (optional) | | 2
| tsp | Baking soda | | 1/2
| tsp | Salt | | 1/2
| cup | Raisins | | 1/2
| cup | Walnuts |
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Procedures:
| 1 | Place eggs, sugar, oil, carrots and vanilla in a mixer bowl and mix at medium speed until creamy. | | 2 | Stir flour, dry sugar substitute, baking soda, salt, cinnamon, raisins and nuts together to blend well, and add to creamy mixture. | | 3 | Mix at medium speed until creamy again. | | 4 | Spread batter evenly in an 11" by 15" jelly roll pan that has been sprayed with pan spray or greased with margarine. | | 5 | Bake at 350 °F for 25 to 30 minutes, or until bars are firm in the center. | | 6 | Remove to a wire rack and cool to room temperature. | | 7 | Cut four by seven. | | 8 | Food exchange per serving: 1 starch exchange + 1 fat exchange cho: 17g; pro: 2g; fat: 5g; cal: 135 low-sodium diets: omit salt. | | 9 | Use salt-free carrot puree. |
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