Pumpkin Carrots bars
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 73.4
- Total Fat: 2.8 g
- Cholesterol: 22.5 mg
- Sodium: 123.2 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 1.0 g
- Protein: 1.6 g
View full nutritional breakdown of Pumpkin Carrots bars calories by ingredient
Introduction
adjusted for food allergies from ANDREWMOM recipe adjusted for food allergies from ANDREWMOM recipeNumber of Servings: 32
Ingredients
-
Ingredients:
1/2 C Flour (omit if you need it to be wheat free)
1/2 C Spelt Flour
1/2 C Buckwheat Flour
1/2 C Oat Bran (add 1/2 C more for wheat free version)
1 1/4 tsp. pumpkin pie spice
1 tsp baking soda
2 tsp. baking powder
3/4 C sugar
1 TBL TRUVIA
1 TBL Molasses
1/3 C softened unsalted Butter or light butter (whichever)
2 eggs
2 egg whites
15 oz pumpkin puree
1 C carrot finely shredded
**Cream Cheese Topping
4 oz light cream cheese
1 TBL Truvia
1 TBL Half n Half
Directions
Directions:
Pre-heat oven to 350 degrees, grease 15x10 jellyroll pan
Prepare filling:
In a small bowl, Sift flour, spice, baking powder and baking soda together.
In larger bowl beat; sugar(s) and butter until crumbly. Add eggs, egg whites, molasses (if using), pumpkin and carrots & beat until well mixed.
ADD dry ingredients and mix until well blended- spread into pre-pared pan.
** Prepare Cream Cheese Topping:
Mix cream cheese, sweetener of choice and milk until throughly blended.
Drop in teaspoon (tsp.) fulls over pumpkin bar batter and swirl with a knife or fork.
Bake for 25-30 minutes or until cake tester come out of center clean. Cool in pan completely on wire rack before cutting into squares! YUMMY!
Serving Size: cut into 32 squares
Number of Servings: 32
Recipe submitted by SparkPeople user SKINNYSTEPH2011.
Pre-heat oven to 350 degrees, grease 15x10 jellyroll pan
Prepare filling:
In a small bowl, Sift flour, spice, baking powder and baking soda together.
In larger bowl beat; sugar(s) and butter until crumbly. Add eggs, egg whites, molasses (if using), pumpkin and carrots & beat until well mixed.
ADD dry ingredients and mix until well blended- spread into pre-pared pan.
** Prepare Cream Cheese Topping:
Mix cream cheese, sweetener of choice and milk until throughly blended.
Drop in teaspoon (tsp.) fulls over pumpkin bar batter and swirl with a knife or fork.
Bake for 25-30 minutes or until cake tester come out of center clean. Cool in pan completely on wire rack before cutting into squares! YUMMY!
Serving Size: cut into 32 squares
Number of Servings: 32
Recipe submitted by SparkPeople user SKINNYSTEPH2011.