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
