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Nutty Carrot Cake Bars
Nonstick cooking spray
3/4 cup all-purpose flour
1/4 cup whole wheat flour
1/2 cup sugar or sugar substitute equivalent to 1/2 cup sugar
1-1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/8 teaspoon salt
1 cup finely shredded carrot
3/4 cup chopped walnuts or pecans, toasted
1/3 cup refrigerated or frozen egg product, thawed, or 3 egg whites, lightly beaten
1/4 cup cooking oil
1/4 cup fat-free milk
1 recipe Fluffy Cream Cheese Frosting (see recipe below)Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending foil over the edges of the pan. Lightly coat foil with nonstick cooking spray. Set aside.
In a medium bowl, combine all-purpose flour, whole wheat flour, sugar, pumpkin pie spice, baking powder, and salt. Add carrot, 1/2 cup of the nuts, the eggs, oil, and milk. Stir just until combined. Spread mixture evenly in the prepared pan.
Bake for 15 to 18 minutes or until a toothpick inserted near center comes out clean. Cool bars in pan on a wire rack.
Using the edges of the foil, lift the uncut bars out of the pan. Spread top evenly with Fluffy Cream Cheese Frosting. Sprinkle with the remaining 1/4 cup nuts. Cut into 20 bars. Makes 20 bars.
~Fluffy Cream Cheese Frosting~—Thaw 1/2 cup frozen light whipped topping. In a medium bowl, beat half of an 8-ounce package reduced-fat cream cheese (Neufchatel), softened, with an electric mixer on medium speed until smooth. Beat in 1/4 cup vanilla low-fat yogurt until smooth. Fold whipped topping into cream cheese mixture.
~Sugar Substitutes~—Use Sweet ‘N Low bulk or packets. Follow package directions to use product amount equivalent to 1/2 cup sugar.
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