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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 133.2
  • Total Fat: 1.7 g
  • Cholesterol: 15.8 mg
  • Sodium: 177.4 mg
  • Total Carbs: 28.5 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.9 g

View full nutritional breakdown of Carrot Pumpkin Bars calories by ingredient
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Carrot Pumpkin Bars

Submitted by: ANDREWMOM
Carrot Pumpkin Bars

Introduction

Great for the fall holidays! Or just for a healthy snack! Great for the fall holidays! Or just for a healthy snack!
Number of Servings: 24

Ingredients

    Filling:
    2 cups flour
    1 1/4 teaspoon pumpkin pie spice
    2 teaspoon baking powder
    1 teaspoon baking soda
    1 cup sugar
    1/3 cup light butter/margerine, softened
    1/2 cup brown sugar
    2 eggs
    2 large egg whites
    1 can (15 oz.) pumpkin pie filling
    1 cup carrot, finely shredded

    Cream cheese topping:
    4 oz light cream cheese, softened
    1/4 cup sugar
    1 tablespoon skim milk

Tips


Directions

Pre-heat oven to 350. Grease 15 x 10 jellyroll pan.

Prepare Filling:
In small bowl: combine flour, pumpkin spice, baking powder & baking soda.

In larger bowl: Beat sugar, butter and brown sugar until crumbly. Add eggs, egg whites, pumpkin pie mix and carrots. Beat until well blended. Add flour mixture and mix until well blended. Spread onto greased pan.

Prepare Cream Cheese topping:
Mix together cream cheese, sugar and milk until thoroughly blended.

Drop teaspoon-fulls of topping over pumpkin batter and swirl mixture with a butter knife.

Bake for 25-30 minutes or until cake tester (inserted in center) comes out clean. Cool in pan completely on wire rack before cutting into squares.

Makes 24 squares.








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Member Ratings For This Recipe

  • YDIETEXERCISE

    Incredible!
    190 of 190 people found this review helpful
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    I made this the first time following the recipe exactly, it was great but the second time I made it, I omitted the the cream cheese topping, used 3 eggs instead of the 2 eggs and 2 egg whites and decreased the sugar to 3/4 cup and it was still tasty and lower cal!! My kids enjoyed it too. - 12/19/08

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  • SILVER1EAF

    Incredible!
    149 of 150 people found this review helpful
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    I made this without the cream cheese (didn't have any). I used half whole wheat flour, substituted 9 tbsp flax meal for 3 tbsp of the butter, and cut the white sugar to 1/2 cup. This came out really moist and delicious! - 12/2/08

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  • MRSSHELLY

    Very Good
    107 of 111 people found this review helpful
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    These bars are super! Second time making them I cut out regular sugar and used Splenda, and Splenda Brown Sugar Blend. For our tastes, it was just right. Have you tried it with a dollop of Cool Whip Free on top? YUM! This recipe also freezes well. Hubby requests these a lot! Thanks for sharing! - 2/13/08

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  • KOALA_BEAR

    Very Good
    87 of 93 people found this review helpful
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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! - 7/11/09

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  • DLRICE58

    Incredible!
    63 of 63 people found this review helpful
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    Also makes great muffins! I didn't have the right size pan, so I put about 2/3 mix in a cake pan and the rest in a mini muffin pan. Only thing is, don't use the papers in the tin, just spray or grease it, the stuff really stuck to the paper. The bars were a big hit at Thanksgiving dinner! - 11/28/08

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  • JULIA75

    Very Good
    50 of 50 people found this review helpful
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    Very tasty! I made one small change; I used lemon juice for the icing instead of milk. Tastes fantastic and so far everybdoy who tried them was full of praise. also: the recipe is pretty simple and quick to make. - 12/16/08

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  • NABARRY

    Incredible!
    43 of 43 people found this review helpful
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    A great tip for cutting any bar type dessert is to use a plastic knife. The moist cake does not stick to it. I have been doing this since I found the tip on an old brownie recipe. - 9/4/10

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  • BOUNDONE

    Incredible!
    30 of 32 people found this review helpful
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    I made these last night with no substitutions and they are SOOO good! They are moist and flavorful and I will definitely be making another batch to take to work. - 11/22/07

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  • FIT2BEHEALTHY

    Incredible!
    27 of 27 people found this review helpful
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    These were awesome! I used my own, home grown, frozen pumpkin, which is moister than the canned, packed pumpkin, and it turned out moist, but not too much. I also cut it into 40 pieces (5 rows x 8) instead of 48 and they were really nice sized pieces. Construction workers and VBS leaders loved them! - 7/14/09

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  • SYLVIALYNN2


    27 of 32 people found this review helpful
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    I am thinking I would use canned pumpkin rather than pumpkin pie mix. Would cut some sugar and calories. - 12/2/08

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  • JILLSMYTH

    Incredible!
    26 of 26 people found this review helpful
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    I obviously didn't let them cool for long enough because cutting them into pieces, I ended up with very jagged edges as the cream cheese caught on the knife.

    And after being in the fridge for the night, OMG SO GOOD. Definitely make these a day before and serve cool. The spices POP out at you. - 10/1/09

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  • JEANNEROBERTSON

    Incredible!
    23 of 25 people found this review helpful
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    This is a really good recipe! I did use half whole wheat flour and followed someone's suggestion of three eggs and added more cinnamon (I always do that anyway). Will make again! - 7/8/09

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  • BEHAPPY0201

    O.K.
    21 of 31 people found this review helpful
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    I'm not sure how you got 48 bars from these as I cut them so small they are hardly worth eating and only got 24. Most of the pan got thrown out too as no one really cared for them. - 4/13/09

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  • MEGABOMB

    Very Good
    21 of 23 people found this review helpful
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    Yum! very good and fairly simple to make. I cut them with a pizza cutter which is not the way to go as some of the topping peeled off and made a mess. Cut straight down with a clean knife. Tastes more like carrot cake than I expected. - 12/9/08

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  • STOPTHECRAVING

    Incredible!
    20 of 22 people found this review helpful
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    Delicious! Used canned pumpkin and added spices. Also used a blend of whole wheat and white flour. Kids love them too! - 12/16/08

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  • TWINSMOM27

    Incredible!
    18 of 19 people found this review helpful
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    I baked these for Thanksgiving and they were a huge hit! Wouldn't change a thing in this recipe. - 12/1/08

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  • YOYONOMORE1


    17 of 17 people found this review helpful
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    I made these this morning for our coffee hour that I hosted and they were a big hit, got many compliments. I followed the recipe exactly and I love the effect of swirling the dropped teaspoons of the cream cheese mixture through the batter, it's not suppose to be used for frositing. - 11/20/09

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  • NEWBIE08

    Very Good
    16 of 16 people found this review helpful
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    These were Great!! the first time that i made them i put extra pumpkin in them. they were a little hard to cut but after succeeding with that everyone loved them. I used splenda in them because of diabetics in the family and my grandpa whom doesn't like sweets ate the most and wanted the recipe! - 6/1/08

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  • NANCY-160


    15 of 19 people found this review helpful
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    Nutritionals are missing some of the pie filling, but other than that it sounds great. We plan to make them over the weekend. - 2/10/09

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  • GROVE.SARAH

    Incredible!
    15 of 15 people found this review helpful
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    I had many people say they loved these! I substituted applesauce for the carrot and I didn't put on the cream cheese topping, it was really good without it, and less calories! - 12/1/07

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  • PWDRKEG12

    Very Good
    14 of 15 people found this review helpful
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    I loved how moist these were! These were really easy to make and very good the first few days -- they got a little drier after 3 days. Will definitely make again - 12/24/08

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  • DEERPARKGRANNY


    14 of 16 people found this review helpful
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    Everyone loved this Pumpkin Bars. It is more like a cake, moist and yummy. - 12/1/08

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  • JACINDA222

    Incredible!
    12 of 14 people found this review helpful
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    Very yummy! More cake-like than I had expected. Thanks! - 12/26/08

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  • DISCOASHLEY

    Very Good
    12 of 12 people found this review helpful
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    These are wonderful! Thanks for sharing as I needed a healthy substitute for pumpkin pie.
    - 12/5/07

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  • SUGARPUNK52

    Incredible!
    11 of 14 people found this review helpful
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    These are so good it's hard to eat just one. - 12/26/08

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