If you need a dessert recipe to use your homemade pumpkin puree, this is the perfect recipe. These Chewy Pumpkin Cookies are easy and delicious!
Lightened Up Carrot Cake Bars
Carrot cake just feels right for a spring gathering!
Need help measuring? Refer back to one of our earlier posts about Measuring Basics
Ingredients
Fluffy Cream Cheese Frosting
- 1/2 cup frozen light whipped topping thawed
- 4 oz reduced-fat cream cheese softened
- 1/2 cup low fat vanilla yogurt
Servings:
Units:
Instructions
Bars
- 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 shredded 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.
Fluffy Cream Cheese Frosting
- In a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth.
- Beat in yogurt until smooth. Fold thawed whipped topping into cream cheese mixture.
Recipe Notes
