Nutrition Facts
  Servings Per Recipe: 24
  Serving Size: 1 serving
Amount Per Serving
  Calories 131.6
  Total Fat 1.7 g
      Saturated Fat 0.5 g
      Polyunsaturated Fat 0.7 g
      Monounsaturated Fat 0.4 g
  Cholesterol 15.9 mg
  Sodium 177.5 mg
  Potassium 79.7 mg
  Total Carbohydrate 28.5 g
      Dietary Fiber 1.4 g
      Sugars 16.9 g
  Protein 2.8 g
  Vitamin A 35.1 %
  Vitamin B-12 1.1 %
  Vitamin B-6 2.0 %
  Vitamin C 1.2 %
  Vitamin D 0.9 %
  Vitamin E 0.2 %
  Calcium 4.7 %
  Copper 2.0 %
  Folate 7.0 %
  Iron 4.7 %
  Magnesium 1.7 %
  Manganese 8.3 %
  Niacin 3.6 %
  Pantothenic Acid     2.0 %
  Phosphorus     5.8 %
  Riboflavin 5.4 %
  Selenium 5.8 %
  Thiamin 6.0 %
  Zinc 1.4 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Carrot Pumpkin Bars

View the full Carrot Pumpkin Bars Recipe & Instructions
Submitted by: ANDREWMOM

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Carrot Pumpkin Bars

36 calories of Flour, white, (0.08 cup)

30 calories of Granulated Sugar, (0.04 cup)

17 calories of Brown Sugar, (0.02 cup, packed)

11 calories of Pumpkin Pie Mix, canned, (0.04 cup)

10 calories of I Can't Believe It's Not Butter, Light Spread (Soft), 1 Tbsp, (0.22 serving)

8 calories of Granulated Sugar, (0.01 cup)

6 calories of Egg, fresh, whole, raw, (0.08 large)

5 calories of Cream Cheese, Fat Free, (4.73 grams)

2 calories of Carrots, raw, (0.04 cup, chopped)

1 calories of Egg white, large, (0.08 serving)

1 calories of Pumpkin Pie spice, (0.09 tsp)

0 calories of Milk, 1%, (0.02 fl oz)

0 calories of Baking Powder, (0.08 tsp)

0 calories of Baking Soda, (0.04 tsp)


Nutrition & Calorie Comments  

Moist and tasty, I took advice of others and only used 3/4 cup of sugar. I was halfway through mixing ingredients when I realized I had pumpkin puree, not pie filling, so I added a little more p'kin pie spice and some cinnamon. Also didn't make the topping. Will make again. And again. Submitted by:
WINEALITTLE
(12/30/12)
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I used canned pumpkin (not pie filling), half the sugar, sub'd half ww flour, added walnuts and raisins and made muffins. Terrific "base" recipe for pumpkin bread, muffins or per the original bar recipe! Makes a great, healthy breakfast on the run and not too sweet. Yum!! Submitted by:
LIBERTYGIRLFLA
(11/5/12)
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Moist. Sweet. No added salt. I used whole wheat flour, acorn squash (instead of canned pumpkin), 1/2 butter and 1/2 canola oil, and added a pinch of cayenne (to stimulate the taste buds, instead of salt). From the taste of it, you could reduce the sugar or use Splenda, too. Submitted by:
LAUHAN01
(10/13/12)
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loved this. I omitted the topping as well and decreased the sugar.
Submitted by:
JILLGERLACH
(5/27/12)
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Extremely good. My husband doesn't like pumpkin and he even loved it. Very moist and highly recommended. I made mine with Splenda blend and fat free cream cheese for an even lower calorie count. Submitted by:
LAPETIT
(4/13/12)
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Made this using drained crushed pineapple in place of carrots, decreased the sugar, increased the spices esp cinnamon, and subbed whole wheat flour for half. Drizzled with pineapple juice and powedered sugar mix instead of topping. Mine was healthier and fewer calories; got to have a bigger piece! - Submitted by:
JCOENEY
(3/3/12)
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What a pop of flavor in every bite. Used Lite Cool Whip for icing and also Xylo sweet xylitol sugar to replace sugar. This is a natural sugar that will not spike your sugar level. Submitted by:
MMHICKS
(2/27/12)
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I decided to do a recipe makeover to omit and sub some of the ingredients and when I looked, most of the ingredients that were used to calculate the recipe were not those listed in the instructions. NOT CORRECT NUTRITION FACTS. Please check for yourself before using them in your meal planner! Submitted by:
TINALOO
(1/9/12)
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This was very good. I have diabetics in the house, so I used Splenda instead of sugar. Submitted by:
HWNHMMBRD
(11/24/11)
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Just made this treat! My only changes: 1/2 reg sugar with 1/2 splenda, 1/2 reg flour with 1/2 wheat flour and fat free cream cheese instead of regular. I spread mine in a deep cookie sheet and easily got 48 servings. They are yummy! Would love some ff cool whip to top it with!! Submitted by:
DOUGLASCJ
(11/23/11)
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I wonder if you could substitute 1/4 cp real butter plus veg oil to make 1/3 fat; & 2 0z cream cheese & 2.5 oz yougart? Submitted by:
3SPARK6LRK5
(11/14/11)
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Delicious! Followed the suggestion below of using 3 eggs and probably reduce it to 2 eggs and 1 egg white. Next time will aslo decrease sugar a little. LOVE the cream cheese topping! Used Philadelphia Light to reduce calories even more! Will freeze some of it in small baggies for future sweet fixes! Submitted by:
JTAMSYN
(11/9/11)
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2 stars because of high sugar and white processed flour. I used:
1 1/2 cup whole wheat flour and 1/2 cup soy flour, 1/4 cup no sugar added natural applesauce, 1/4 cup maltitol syrup, 2 eggs, and 1/2 cup of Stevia, and unsweetened-vanilla extract. Still tasted super yummy! 		Submitted by:
TEXASBUSYMOM5
(11/7/11)
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Also, I cut all the sugar in 1/2, used pumpkin puree not filling, did the 3 egg thing someone mentioned, and used half white whole wheat flour. I always cut the sugar down in recipes, but forgot that I already cut some out by using puree instead of filling. Still came out great, and even lower-cal! Submitted by:
TENARARHA
(10/23/11)
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I love these! i wasnt paying attention to amount of cream cheese for the topping, and accidently added a whole peice (8oz.) so i adjusted the sugar and milk accoridinly, and it still turned out great! also, i am horrible at self control, so i cut mine up, and individually wrapped and froze them! Submitted by:
CASEYMEGANMARIE
(10/19/11)
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Super recipe. Makes lots of great tasting bars. I used some xylitol for some of the sugar. Next time I will add walnuts and maybe some more carrots. Submitted by:
MYBESTNOW
(10/19/11)
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Very good, a few discrepancies in entered nutrition. Used 1/2 wheat flour, pure pumpkin, doubled pie spice. Very moist. 2X2 squares gives you 35 bars, that's the smallest I can see cutting which raises the calories approx 20. Submitted by:
THEMRSH
(10/16/11)
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Excellent! Moist, more like a cake than bars. I omitted white sugar and used all brown sugar, plus added 1 tbsp pumpkin pie spice, 2 tsp cinnamon, and 1 tsp allspice. Added vanilla to topping. Will add walnuts next time. Submitted by:
UBERMICA
(10/13/11)
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This was better than I thought. I am watching my sugar, so I substituted splenda blend 50/50 which makes it even lower in calories. This is also a great way to get veggies into your kids. Submitted by:
HOTANDHEAVY
(10/12/11)
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I used half whole wheat flour & changed out neufatchel for cream cheese. These are delicious and a big hit with my husband. Great fall addition. Submitted by:
SELAINE65
(10/1/11)
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My sister shared these with me. They were yummy!!!!! I definitely would make them. Hard to believe they are only 67 calories!!!! Submitted by:
KBARON58
(9/28/11)
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I used Splenda, Brown Sugar Splenda and whole wheat flour and these are great and moist even with it being whole wheat flour. I made them into muffins instead of squares. they are fantastic :) Submitted by:
COSU123
(9/24/11)
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AMAZING! I used whole wheat flour and swapped the sugar amounts, (1c brown, 1/2 c white) and used pinapple instead of carrots. This was a huge treat!! Sooo sweet and moist that it felt contridicting to call it healthy :) Submitted by:
SHSURFACE
(9/5/11)
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