Friday, March 2, 2018

Nutty Carrot Cake Bars

This recipe comes to us from Diabetic Living. Please click on the link below for more information and to see a photo of the cake bars.

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.

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