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ShareNutty Carrot Cake Bars
Nutrition Facts Per Serving:
- Calories: 121
- Protein(gm): 3
- Carbohydrate(gm): 12
- Fat, total(gm): 7
- Cholesterol(mg): 5
- Saturated fat(gm): 2
- Dietary Fiber, total(gm): 1
- Sugar, total(gm): 6
- Sodium(mg): 64
- Other Carb(d.e): 1
- Fat(d.e): 1
Diabetic Exchanges
- Nonstick cooking spray
- 3/4 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1/2 cup sugar or sugar substitute* equivalent to 1/2 cup sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup finely shredded carrot
- 3/4 cup chopped walnuts or pecans, toasted
- 1/3 cup refrigerated or frozen egg product, thawed, or 3 egg whites, lightly beaten
- 1/4 cup cooking oil
- 1/4 cup fat-free milk
- 1 recipe Fluffy Cream Cheese Frosting (see recipe below)
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.
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*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
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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.
- 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
1. 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.
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