Cooking Light Carrot-Cake Bars

The idea of baking lighter treats appeals to me, and there was a time many years ago, when I was in the habit of using egg whites and applesauce every time that I would bake a cake, quick breads, etc.

My how times have changed… 

While shopping my most favorite thrift store recently, I stumbled across a Cooking Light cookbook for a quarter.  I know, what a bargain! This cookbook has every recipe from the year 1999 that was featured in the Cooking Light magazine so I snatched it up and figured maybe it’s time I get back on the light wagon. 

The recipe for Carrot-Cake Bars is one of many that caught my eye in my new used cookbook.

These bars turned out moist, tender, definitely not oil laden, and delicious.  Yea!  I did make a few slight changes to the original recipe.  First, I used all-purpose flour in place of the whole-wheat flour the recipe called for.  I also used 3/4 cup of sour milk (made with skim milk) instead of the buttermilk, and I skipped adding the raisins.  I think not adding the raisins was a mistake.  While I am not a raisin lover, I do think they add a nice subtle flavor to your treats.  And lastly, I used only 1 cup of old-fashioned oatmeal which I think this was a good move.  Below I’m sharing the original recipe with you.  So feel free to go with it, or make your own modifications.

Carrot-Cake Bars from Cooking Light (Original Recipe)

2/3 c. packed brown sugar

2 tbsp. margarine or butter, softened

3/4 c. low-fat buttermilk

1 tsp. vanilla extract

2 large egg whites

3/4 c. whole wheat flour

1 1/2 c. regular oats

2 tsp. baking powder

1 tsp. cinnamon

1/4 tsp. baking soda

1/4 tsp. salt

1 c. shredded carrots

1/2 c. raisins

Preheat oven to 350 degrees.  Spray an 11×7 inch baking dish with non-stick cooking spray.

Beat sugar and margarine until blended.  Add buttermilk, vanilla, and egg whites; beat well.  Add flour and next 5 ingredients; mixing until combined.  Stir in carrots and raisins.  Pour batter into a prepared baking dish.  Bake for approximately 30-33 minutes, or until a toothpick comes out clean when inserted into the center.  Cool in pan and serve.

According to the Cooking Light Cookbook, these bars (original recipe) have 121 calories, 2.3 grams of fat, 3.1 grams of protein, 23.3 carbs, 2 grams of fiber, and 138 mg of sodium.   I added a few calories to my bars because I drizzled a thin buttercream icing on top.  Shame on me I know.  But look at the calories I saved elsewhere.

Do you like baking and cooking light?  Or do you say –  Ah, what’s the sense?

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8 thoughts on “Cooking Light Carrot-Cake Bars

  1. No one would k’now this is a “light” version just by looking at it. As much as I love my over the top decadent desserts, many of them will be lightened up as well.

    1. I am going to try and put a little more effort into baking healthier versions of some of my old favorites. Wish me luck Sandra! I hope all is well with you. It’s been a long time since we’ve chatted 🙂

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