Carrot-Pumpkin Bars
Recipe from Diabetic Living

This cookie recipe combines classic carrot cake and pumpkin bars--it's a favorite dessert for kids and grown-ups.



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Ingredients
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    Nonstick cooking spray
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    1 1/4  cups 
    all-purpose flour
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    1   teaspoon 
    baking powder
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    1/2  teaspoon 
    ground allspice
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    1/4  teaspoon 
    baking soda
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    1/4  teaspoon 
    salt
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    1   teaspoon 
    finely shredded lime peel
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    1/2  cup 
    refrigerated or frozen egg product, thawed, or 2 eggs, slightly beaten
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    1/2  cup 
    sugar or sugar substitute-sugar blend equivalent to 1/2 cup sugar*
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    3/4  cup 
    canned pumpkin
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    1/3  cup 
    cooking oil
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    2   tablespoons 
    lime juice
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    1/2  cup 
    finely shredded carrot
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    1/3  cup 
    chopped macadamia nuts or almonds
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    Powdered sugar (optional)

Directions
1.
Preheat oven to 350 degrees F. Coat a 9x9x2-inch baking pan with nonstick cooking spray; set aside.
2.
In a large bowl, stir together flour, baking powder, allspice, baking soda, and salt. Stir in lime peel; set aside.
3.
In a medium bowl, combine egg and sugar. Stir in pumpkin, oil, and lime juice. Stir in carrot and nuts.
4.
Add pumpkin mixture all at once to flour mixture, stirring until combined. Spoon batter into prepared pan, spreading evenly. Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean.
5.
Cool in pan on a wire rack. Cut into triangles or bars. If desired, sift powdered sugar over. Makes 16 triangles or bars.
Make Ahead Tip
  • Make-Ahead Directions: Bake bars as directed. Layer cut bars between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month. If frozen, thaw for 15 minutes before serving.
Tip
  • *Test Kitchen Tip: If using a sugar substitute-sugar blend, we recommend Splenda® Sugar Blend for Baking or Equal® Sugar Lite. Be sure to use package directions to determine product amount equivalent to 1/2 cup sugar.

    Nutrition Facts per bar cookie with sugar substitute-sugar blend: 117 cal., 7 g total fat (1 g sat. fat), 0 mg chol., 89 mg sodium, 12 g carbo., 1 g fiber, 2 g pro.
    Exchanges: 0.5 starch, 05. other carbo, 1 fat
    Carb choices: 1
Nutrition information
Per Serving: cal. (kcal) 128, Fat, total (g) 7, chol. (mg) 0, sat. fat (g) 1, carb. (g) 15, fiber (g) 1, pro. (g) 2, sodium (mg) 89, Starch () 0.5, Other Carb () 0.5, Fat () 1, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
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