Egg, fresh, 2 large (remove)
Cream Cheese, Fat Free, 4 oz (remove)
Carrots, raw, 1 cup, chopped (remove)
Pumpkin, canned, without salt, 15 oz (remove)
Baking Powder, 2 tsp (remove)
Baking Soda, 1 tsp (remove)
Flour, white, 2 cup (remove)
Smart Balance Buttery Spread, 1/3 cup(remove)
Splenda Brown Sugar Blend,1/2 cup (remove)
Splenda No Calorie Sweetener, 24 tsp (remove)
Splenda, 1 cup (remove)
egg white, fresh, 2 large (remove)
Horizon 1% lowfat milk,1 tbl (remove)

Pre-heat oven to 350. Grease disposal pan 11*9 ish size3
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.

Serving Size: 30

Number of Servings: 25

Recipe submitted by SparkPeople user MSTEMM1.

 

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