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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 127.7
  • Total Fat: 1.7 g
  • Cholesterol: 15.9 mg
  • Sodium: 175.7 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.8 g

View full nutritional breakdown of MAKEOVER: Splenda Carrot Pumpkin Bars (by SKYETURTYL) calories by ingredient
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MAKEOVER: Splenda Carrot Pumpkin Bars (by SKYETURTYL)

Submitted by: SKYETURTYL

View the original recipe for Carrot Pumpkin Bars


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


    2 cups flour
    1 1/4 teaspoon pumpkin pie spice
    2 teaspoon baking powder
    1 teaspoon baking soda
    1/2 cup Splenda sugar Blend for Baking
    1/3 cup light butter/margerine, softened
    4 Tablespoon Splenda brown sugar Blend
    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
    2 tablespoon Splenda sugar Blend for Baking
    1 tablespoon skim milk


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 Splenda Sugar Blend, butter and Splenda brown sugar blend 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, Splend sugar Blend 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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