Health
Healthy Recipe: Carrot Cake Bars
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By Rachel F. Johnson
I remember the first carrot cake I ever made. It was my Mom’s surprise birthday party a few years ago and, since it is her favorite flavor, I decided I would make her a “homemade” carrot cake. I came out carrying this made-from-a-box (which I considered homemade then!) carrot cake. I expected it to be the most delicious cake EVER, which of course, it was not (even though Mom said it was!) It tasted just like any other boxed cake mix with artificial flavors and no real carrots. These carrot cake bars, however, have nothing artificial about them, and they are made with all real ingredients.
Makes 16 bars
1 cup dried pitted dates, roughly chopped
¼ cup water
2 medium carrots, cleaned, peeled and
shredded
2 Tbsp. Nonfat Plain Greek Yogurt
1 Egg
½ cup white whole wheat flour
½ cup old fashioned oats
¼ cup Walnuts, chopped
¼ cup Raisins
Preheat oven to 350. Place dates in a small pot and pour water on top. Bring to a boil. Reduce heat and simmer about 3-5 minutes. Remove from heat. In a high-speed blender or food processor, place all wet ingredients (carrots included) and blend until pretty well combined. It is okay if it’s a little chunky! In a large bowl, whisk dry ingredients. Pour wet into dry and stir until combined. Once mixed well, smooth out into a greased 8 x 4 loaf pan. Bake for 15-20 minutes, until set well.
For the icing, beat 4 oz. fat free cream cheese, 4 Tbsp. Room Temperature Butter and ¼ cup honey until combined. Spread on top of cooled bars and enjoy!
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