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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 family favorite.

SERVINGS: 20 bars

CARB GRAMS PER SERVING: 12

Rated :

by 1 person

mollymay777 says:

These are carrot cake muffins, it does not call for pumpkin. Only the use of pumpkin pie spices.

Nutrition Facts Per Serving:

Servings: 20 bars
Calories 121
Total Fat (g) 7
Saturated Fat (g) 2
Cholesterol (mg) 5
Sodium (mg) 64
Carbohydrate (g) 12
Fiber (g) 1
Protein (g) 3

Diabetic Exchanges

Other Carbohydrates (d.e.) 1
Fat (d.e.) 1

	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. 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.