Gallery

Recipe Summary

prep:
20 mins
cool:
1 hr
bake:
25 mins
total:
1 hr 45 mins
Servings:
12
Yield:
36 bar cookies in the larger baking pan or 12 to 15 snack-cake servings in the smaller baking pan
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a 15x10x1-inch or 13x9x2-inch baking pan with cooking spray. Set aside.

    Advertisement
  • In a large mixing bowl, stir together the all-purpose flour, packed brown sugar, granulated sugar, cinnamon, baking powder, and baking soda.

  • Stir together thawed egg product or egg whites, applesauce, and cooking oil. Stir into flour mixture. Stir in carrot.

  • Spread the dessert batter into the prepared pan. Bake in a 350 degree F oven until a wooden toothpick inserted near the center comes out clean. (You should allow 25 to 30 minutes for the 15x10x1-inch pan or 35 to 40 minutes for the 13x9x2-inch pan.) Cool the bars completely on a wire rack.

  • Prepare the Pineapple Frosting. Spread the Pineapple Frosting over the dessert; sprinkle with the chopped walnuts or pecans. Makes 36 bar cookies in the larger baking pan or 12 to 15 snack-cake servings in the smaller baking pan.

Nutrition Facts

149 calories; fat 6g; cholesterol 6mg; saturated fat 2g; carbohydrates 22g; insoluble fiber 0.6g; protein 2g; sodium 105mg.
Advertisement