Pumpkin Cream Cheese Carrot Bars
Angela
ingredients
- 4 oz whipped or low-fat cream cheese (I used fat free)
- 1/2 cup orange juice
- 1 1/2 cups all purpose white flour
- 1/2 cup whole wheat flour
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. cloves
- 2 tsp. baking powder
- 1 tsp baking soda
- 1 cup white sugar
- 1/2 cup brown sugar
- 1/3 cup butter, softened
- 2 large eggs
- 2 eggs whites
- 1 15 oz can pumpkin puree (I used fresh)
- 1 cup shredded carrots
directions
- 1
Preheat oven to 350. Spray a 9x13 pan with Pam.
- 2
In a small bowl, mix cream cheese and orange juice together (I would use elec beaters) - set aside
- 3
Mis flours, cinnamon, nutmeg, cloves, baking powder & baking sodea in a small bowl.
- 4
In a large bowl, cream together white & brown sugars & butter.
- 5
Beat eggs, egg whites, pumpkin puree & shredded carrots into the sugar butter mixture.
- 6
Add dry ingredients, mising until moistened.
- 7
Pour into prepared pan. Using a teaspoon, drop spoonfuls of cream cheese misture over batter. Swirl with a knife, until you get a marbled effect.
- 8
Bake for 25-30 minutes.
- 9
I’m sure substitutions could be made for the sugar (using Splenda) and eggs (egg beaters), but since this was the 1st time I was making this recipe, I didn’t want to modify it.
notes
Per serving: cal 97, total fat 3.6 (satured fat 2.g), cholesterol 18 mg., Sodiaum: 80 mg, Fiber 1g. Protein: 2g. Viamin A, Viamin C, Calicium & iron.
Source: Angela
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