Pumpkin Carrot Bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 25
Ingredients
Directions
1 cup white flour1 cup wheat flour2 teaspoon pumpkin pie spice2 teaspoon baking powder1 teaspoon baking soda1 cup Splenda5 Tblsp I Can't Believe It's Not Butter, softened1/2 cup brown sugar1/2 cup egg substitute2 large eggs1 can (15 oz.) pumpkin 1 cup carrot, finely shreddedOil Spray
Pre-heat oven to 350.
Spray a 15 x 10 jellyroll pan.
In small bowl: combine flours, pumpkin spice, baking powder & baking soda.
In larger bowl: Beat Splenda, butter and brown sugar until crumbly. Add eggs, egg substitute, pumpkin and carrots. Beat until well blended. Add flour mixture and mix until well blended. Spread onto greased pan.
Bake for 25-30 minutes or until toothpick (inserted in center) comes out clean. Cool in pan completely on wire rack before cutting into squares.
Makes 25 (3x2 bars)
Number of Servings: 25
Recipe submitted by SparkPeople user LESLIEG60.
Spray a 15 x 10 jellyroll pan.
In small bowl: combine flours, pumpkin spice, baking powder & baking soda.
In larger bowl: Beat Splenda, butter and brown sugar until crumbly. Add eggs, egg substitute, pumpkin and carrots. Beat until well blended. Add flour mixture and mix until well blended. Spread onto greased pan.
Bake for 25-30 minutes or until toothpick (inserted in center) comes out clean. Cool in pan completely on wire rack before cutting into squares.
Makes 25 (3x2 bars)
Number of Servings: 25
Recipe submitted by SparkPeople user LESLIEG60.
Nutritional Info Amount Per Serving
- Calories: 82.5
- Total Fat: 2.2 g
- Cholesterol: 17.0 mg
- Sodium: 122.5 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 1.4 g
- Protein: 2.4 g
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