Carrot Pumpkin Bars
(447)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 24
Ingredients
Filling:2 cups flour1 1/4 teaspoon pumpkin pie spice2 teaspoon baking powder1 teaspoon baking soda1 cup sugar1/3 cup light butter/margerine, softened1/2 cup brown sugar2 eggs2 large egg whites1 can (15 oz.) pumpkin pie filling1 cup carrot, finely shreddedCream cheese topping:4 oz light cream cheese, softened1/4 cup sugar1 tablespoon skim milk
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.
Servings Per Recipe: 24
Nutritional Info Amount Per Serving
  • Calories: 131.6
  • Total Fat: 1.7 g
  • Cholesterol: 15.9 mg
  • Sodium: 177.5 mg
  • Total Carbs: 28.5 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.8 g

Member Reviews
  • YDIETEXERCISE
     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
  • CD4116809
     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
  • MRSSHELLY
     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
  • KOALA_BEAR
     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
  • DLRICE58
     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
  • JULIA75
     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
  • NABARRY
     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
  • SYLVIALYNN2
     I am thinking I would use canned pumpkin rather than pumpkin pie mix. Would cut some sugar and calories. - 12/2/08
  • BOUNDONE
     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
  • JILLSMYTH
     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
  • COUNTRYLUVNMAMA
     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
  • JEANNEROBERTSON
     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
  • BEHAPPY0201
     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
  • STOPTHECRAVING
     Delicious! Used canned pumpkin and added spices. Also used a blend of whole wheat and white flour. Kids love them too! - 12/16/08
  • MEGABOMB
     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
  • YOYOSTOP
     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
  • TWINSMOM27
     I baked these for Thanksgiving and they were a huge hit! Wouldn't change a thing in this recipe. - 12/1/08
  • NEWBIE08
     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
  • GROVE.SARAH
     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
  • NANCY-160
     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
  • PWDRKEG12
     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
  • DEERPARKGRANNY
     Everyone loved this Pumpkin Bars. It is more like a cake, moist and yummy. - 12/1/08
  • DISCOASHLEY
     These are wonderful! Thanks for sharing as I needed a healthy substitute for pumpkin pie.
    - 12/5/07
  • JACINDA222
     Very yummy! More cake-like than I had expected. Thanks! - 12/26/08
  • SUGARPUNK52
     These are so good it's hard to eat just one. - 12/26/08



© 2024 SparkPeople, Inc. - Terms - Privacy