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Lightened Carrot Cake Bars

Source: dinnertonight.tamu.edu

Course: Main Course

Prep Time: 20 min

Cook Time: 15 min

Total Time: 35 min

Yield: 16

Serves:

Ingredients

  • 34 cup all-purpose flour
  • 14 cup whole wheat flour
  • 12 cup sugar
  • 1 12 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 18 teaspoon salt
  • 1 cup carrot (shredded)
  • 34 cup walnuts (chopped)
  • 13 cup refrigerated egg product ((or 3 egg whites))
  • 14 cup canola oil
  • 14 cup fat-free milk
  • 1 recipe Fluffy Cream Cheese (See below)
  • 12 cup frozen light whipped topping, (thawed)
  • 4 oz reduced-fat cream cheese (softened)
  • 12 cup low fat vanilla yogurt

Directions

  1. 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.
  2. In a medium bowl, combine all-purpose flour, whole wheat flour, sugar, pumpkin pie spice, baking powder, and salt.
  3. Add shredded carrot, 1/2 cup of the nuts, the eggs, oil, and milk
  4. Stir just until combined. Spread mixture evenly in the prepared pan.
  5. Bake for 15 to 18 minutes or until a toothpick inserted near center comes out clean. Cool bars in pan on a wire rack.
  6. Using the edges of the foil, lift the uncut bars out of the pan.
  7. Spread top evenly with Fluffy Cream Cheese Frosting. Sprinkle with the remaining 1/4 cup nuts. Cut into 20 bars.
  8. In a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth.
  9. Beat in yogurt until smooth. Fold thawed whipped topping into cream cheese mixture.

Amount Per Serving (16)

  • Calories: 150
  • Protein: 4
  • Sugar: 8
  • Carbohydrate: 16
  • Fat: 8
  • Cholesterol: 5
  • Sodium: 135
  • Fiber: 1
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