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 79.6 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)

9 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  

Made this w/o the cream cheese topping . . . delish! And also used 3 whole large eggs, vs. 2 eggs and egg whites! I too decreased the sugar to 3/4 cup and it was fine. May even decrease it a little more next time, but everyone liked them as is. Submitted by:
1CRAZYDOG
(9/25/17)
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I tried the bars with the flax seeds and whole wheat flour and cutting the sugar as suggested below and they were fabulous. Submitted by:
BRIARGAL
(3/13/17)
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I substituted ground flax seeds for eggs,omitted the butter,substituted squash for pumpkin, used less than half the sugar and substituted 1 cup of soy protein powder for 1 cup of flour...much fewer calories AND delish! Submitted by:
VANDER626
(2/26/16)
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Skinny Crab-Deviled Eggs

These eggs make great little finger foods to take to your next luncheon or party. For optimal nutrition and taste, use Kraft Mayo with Olive Oil instead of traditional mayonnaise. Not a crab lover? You can swap out all the ingredients hummus; simply hollow out the hard-b 		Submitted by:
DIANNEHUFF13
(10/22/14)
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Why doesn't the nutrition information include the grams of sugar? Submitted by:
MISTIGARTON
(9/25/14)
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The Nutritonal Info accompanying the recipe doesn't list anything re: SUGAR.
Only by digging deeper into the Ingredient Breakdown do we learn there's 16+ gram of sugar per serving. 		Submitted by:
CHERRIET
(9/25/14)
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I did not have pumpkin spice so I mixed others. I used egg beaters, splenda brown and splenda white sugar. I also used wheat flour. I added some additional pumpkin because I had it. For the topping I mixed some pumpkin with powder sugar. I made them all as muffins, spraying the paper. Heaven :) Submitted by:
REMEMBER2BME
(3/3/14)
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This took me a lot longer than 20 minutes to make. The taste of it was really good though. Very moist. I also cut the sugar back. I cut back the white sugar to 3/4 cup and the brown sugar to 1/4 cup. I used canned pumpkin instead of pumpkin pie filling. Submitted by:
JOANNEEMERALD
(11/27/13)
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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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