Nutty Carrot Cake Bars


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
- Other Carbohydrates (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. 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.
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