Low Sugar Carrot Cake Bars
Low Fat Carrot and Flax Bars a Healthy Dessert or After School Snack
Sep 6, 2008
The recipe for these bars was formulated with the idea in mind that way too many snacks these days are nothing but sugar. The sugar in this recipe is only half that of most other carrot bars and less than 1/4 of the amount of shortening. With a nod toward a healthier snack, flax seed was added not only to add extra fiber but flax seed is rich in omega 3 oils which are said to help reduce cholesterol and be heart healthy.
Carrots add another healthy plus to these bars. They are high in beta carotene which is said to be good for your eyes, lower bad cholesterol levels and boost immunity.
If you like your carrot bars frosted, you will find a quick and easy recipe for cream cheese frosting at the end of the recipe.
Dry Ingredients:
- 1/2 c flax meal
- 2 c all purpose flour
- 1/2 c granulated sugar
- 1/2 c brown sugar (light or dark)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/3 c candied ginger
Wet Ingredients:
- 1/2 c carrot juice
- 1/3 c melted butter
- 2 eggs (slightly beaten)
- 2 c shredded carrots
- *optional 1/2 c well drained crushed pineapple
Mixing Instructions:
- Heat oven to 350
- Grease and flour a 13 x 9 pan
- In a small bowl, mix all dry ingredients and set aside
- Next, in a separate large bowl, mix the two sugars together
- Add the melted butter and mix until sugar looks pasty
- Pour in carrot juice and mix
- Toss in shredded carrots and ginger and stir together
- Gently mix in beaten egg, stirring just until eggs are worked in
- Add flour in four parts, being sure to mix well after each addition
- Pour batter into prepared pan and bake inpre-heated oven 35-45 minutes or until a wooden pickinserted in center comes out clean
- Cream Cheese Frosting:
- 8oz cream cheese (neufchatel can be substituted) *optional 1/3 tsp cinnamon and 1/4 tsp nutmeg
- 1/2 c softened butter
- 1tsp vanilla
- 2 c confectioners sugar
- Beat cream cheese and butter on medium speed with electric mixer until creamy
- Add vanilla, optional cinnamon and nutmeg, and mix well
- Carefully add sugar 1/2 c at a time, beating well after each addition
- Do not chill frosting; allow bars to cool completely then frost, slice and refridgerate
This recipe can easily be altered to suit a vegan diet. Substitute 1/3 c canola oil for the butter and 1/2 c ENER G egg replacement for the 2 eggs.
