MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Carrot Bars
  Categories: Diabetic, Desserts, Cooky/bars
       Yield: 28 servings
  
       3 lg Eggs;                                    Dry sugar sub. equal to 1/4
       1 c  Sugar;(mmmm)                             Cup sugar (optional)
     1/2 c  Vegetable oil;                      2 ts Baking soda;
       1 c  Pureed carrots;                   1/2 ts Salt;
       1 ts Vanilla;                          1/2 c  Raisins;
       2 c  All-purpose flour;                1/2 c  Walnuts;
  
   Place eggs, sugar, oil, carrots and vanilla in a mixer bowl and mix at
   medium speed until creamy.  Stir flour, dry sugar substitute, baking
   soda, salt, cinnamon, raisins and nuts together to blend well, and
   add to creamy mixture.  Mix at medium speed until creamy again.
   Spread batter evenly in an 11″ by 15″ jelly roll pan that has been
   sprayed with pan spray or greased with margarine.  Bake at 350
   degrees for 25 to 30 minutes, or until bars are firm in the center.
   Remove to a wire rack and cool to room temperature.  Cut four by
   seven.
   
   Food Exchange per serving:  1 STARCH EXCHANGE + 1 FAT EXCHANGE
   CHO: 17g; PRO: 2g; FAT: 5g; CAL: 135
   Low-sodium diets:  Omit salt.  Use salt-free carrot puree.
   
   Source: Desserts for Diabetic by Mabel Cavaiani,R.D.
   
   Brought to you and yours via Nancy O'Brion and her Meal Master
  
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