Nutty Carrot Cake Bars
Ingredients
- Nonstick cooking spray
- 3/4cup all-purpose flour
- 1/4cup whole wheat flour
- 1/2cup sugar or sugar substitute* equivalent to 1/2 cup sugar
- 1 1/2teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/8teaspoon salt
- 1 cup finely shredded carrot
- 3/4cup chopped walnuts or pecans, toasted
- 1/3cup refrigerated or frozen egg product, thawed, or 3 egg whites, lightly beaten
- 1/4cup cooking oil
- 1/4cup fat-free milk
- 1 recipe Fluffy Cream Cheese Frosting (see recipe below)
Directions
- Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending foil over the edges of the pan. Lightly coat foil with nonstick cooking spray. Set aside.
- In a medium bowl, combine all-purpose flour, whole wheat flour, sugar, pumpkin pie spice, baking powder, and salt. Add carrot, 1/2 cup of the nuts, the eggs, oil, and milk. Stir just until combined. Spread mixture evenly in the prepared pan.
- Bake for 15 to 18 minutes or until a toothpick inserted near center comes out clean. Cool bars in pan on a wire rack.
- Using the edges of the foil, lift the uncut bars out of the pan. Spread top evenly with Fluffy Cream Cheese Frosting. Sprinkle with the remaining 1/4 cup nuts. Cut into 20 bars.
Fluffy Cream Cheese Frosting Ingredients
- 1/2 cup frozen light whipped topping, thawed
- 1/2 of an 8-ounce package reduced-fat cream cheese (Neufchatel), softened
- 1/4 cup vanilla low-fat yogurt
Directions
In a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in yogurt until smooth. Fold thawed whipped topping into cream cheese mixture.
Nutrition Facts Per Serving:
Fat, total: (g) 7, carb.: (g) 12, sodium: (mg) 64, pro.: (g) 3, fiber: (g) 1, sugar: (g) 6, cal.: (kcal) 121, chol.: (mg) 5, sat. fat: (g) 2