T'NT Carol's Carrot Cake Bars with Frosting
May 3, 2006 5:03:00 GMT -8
Post by carol on May 3, 2006 5:03:00 GMT -8
CAROL'S CARROT CAKE BARS with MARSHMALLOW CREAM CHEESE FROSTING
Recipe By :Carol Williams
1 1/2 cups whole wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon ground allspice
1/4 cup Splenda® Brown Sugar Blend
3/4 cup Splenda * Granular
1/2 cup unsweetened applesauce
1/3 cup 1% buttermilk -- or soured 1% milk
3 tablespoons canola oil -- see note
1 large egg
2 large egg whites
2 teaspoons vanilla
2 cups shredded carrots -- very fine shred
8 ounces light cream cheese
1 teaspoon vanilla
1 cup marshmallow cream
2 tablespoons chopped pecans
Preheat oven to 350
Coat 15x12 jelly roll pan{OR a 9x13 inch} with cooking spray; set aside.
Combine the flours and next 5 ingredients in a large bowl, and make a well in center of mixture.
Combine Splenda Brown Sugar Blend, Splenda ,applesauce, buttermilk, oil,egg, egg whites & vanilla; add to dry ingredients, stir just until moist.
Stir in shredded carrot.
Pour batter into prepared pan, smooth evenly with a large spatula or knife.
Bake at 350 for 20 minutes or until a wooden pick inserted in center comes out clean.
Let cool completely on wire rack.
Mix the Cream Cheese Frosting & spread over cake. Garnish with finely cchopped walnuts.
Store cake tightly covered in refrigerator.Freezes well.
FROSTING directions:
Beat light cream cheese till fluffy, beat in the marshmallow cream & vanilla.
Spread on cooled bars & chiil.
When cold, cut in to 20 bars. Store covered in the fridge or freeze.
20 bars @:
WW points:3
NOTE: If light butter is used the grams of fat drop down from 5.3 to 4. Points remain the same.
Per Serving (excluding unknown items): 156 Calories; 5g Fat (29.4% calories from fat); 4g Protein; 23g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 264mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.
Recipe By :Carol Williams
1 1/2 cups whole wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon ground allspice
1/4 cup Splenda® Brown Sugar Blend
3/4 cup Splenda * Granular
1/2 cup unsweetened applesauce
1/3 cup 1% buttermilk -- or soured 1% milk
3 tablespoons canola oil -- see note
1 large egg
2 large egg whites
2 teaspoons vanilla
2 cups shredded carrots -- very fine shred
8 ounces light cream cheese
1 teaspoon vanilla
1 cup marshmallow cream
2 tablespoons chopped pecans
Preheat oven to 350
Coat 15x12 jelly roll pan{OR a 9x13 inch} with cooking spray; set aside.
Combine the flours and next 5 ingredients in a large bowl, and make a well in center of mixture.
Combine Splenda Brown Sugar Blend, Splenda ,applesauce, buttermilk, oil,egg, egg whites & vanilla; add to dry ingredients, stir just until moist.
Stir in shredded carrot.
Pour batter into prepared pan, smooth evenly with a large spatula or knife.
Bake at 350 for 20 minutes or until a wooden pick inserted in center comes out clean.
Let cool completely on wire rack.
Mix the Cream Cheese Frosting & spread over cake. Garnish with finely cchopped walnuts.
Store cake tightly covered in refrigerator.Freezes well.
FROSTING directions:
Beat light cream cheese till fluffy, beat in the marshmallow cream & vanilla.
Spread on cooled bars & chiil.
When cold, cut in to 20 bars. Store covered in the fridge or freeze.
20 bars @:
WW points:3
NOTE: If light butter is used the grams of fat drop down from 5.3 to 4. Points remain the same.
Per Serving (excluding unknown items): 156 Calories; 5g Fat (29.4% calories from fat); 4g Protein; 23g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 264mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.