Nutty Carrot Cake Bars
Loaded with carrot, nuts, and pumpkin pie spice and slathered with a velvety cream cheese frosting, these bars are sure to become a favorite dessert.
Ingredients
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Nonstick cooking spray
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3/4 cup all-purpose flour
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1/4 cup whole wheat flour
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1/2 cup sugar or sugar substitute* equivalent to 1/2 cup sugar
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1-1/2 teaspoons pumpkin pie spice
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1 teaspoon baking powder
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1/8 teaspoon salt
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1 cup finely shredded carrot
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3/4 cup chopped walnuts or pecans, toasted
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1/3 cup refrigerated or frozen egg product, thawed, or 3 egg whites, lightly beaten
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1/4 cup cooking oil
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1/4 cup fat-free milk
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1 recipe Fluffy Cream Cheese Frosting (see recipe below)
Directions
1.
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.
2.
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.
3.
Bake for 15 to 18 minutes or until a toothpick inserted near center comes out clean. Cool bars in pan on a wire rack.
4.
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. Makes 20 bars.
Fluffy Cream Cheese Frosting
Thaw 1/2 cup frozen light whipped topping. In a medium bowl, beat half of an 8-ounce package reduced-fat cream cheese (Neufchatel), softened, with an electric mixer on medium speed until smooth. Beat in 1/4 cup vanilla low-fat yogurt until smooth. Fold whipped topping into cream cheese mixture.
Sugar Substitutes
Use Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 1/2 cup sugar.PER SERVING WITH SUBSTITUTE: same as above, except 102 cal., 7 g carbo. Exchanges: 0.5 Other Carbohydrates. Carb choices: 0.5
To store
Layer bars between waxed paper in an airtight container. Cover; seal. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition information
Calories 121, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 5 mg, Sodium 64 mg, Carbohydrate 12 g, Fiber 1 g, Protein 3 g. Exchanges: Other Carbohydrate 1, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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