This cookie recipe combines classic carrot cake and pumpkin bars--it's a favorite dessert for kids and grown-ups.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9x9x2-inch baking pan with nonstick cooking spray; set aside.

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  • In a large bowl, stir together flour, baking powder, allspice, baking soda, and salt. Stir in lime peel; set aside.

  • In a medium bowl, combine egg and sugar. Stir in pumpkin, oil, and lime juice. Stir in carrot and nuts.

  • Add pumpkin mixture all at once to flour mixture, stirring until combined. Spoon batter into prepared pan, spreading evenly. Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean.

  • Cool in pan on a wire rack. Cut into triangles or bars. If desired, sift powdered sugar over.

Tips

Tips: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

If using a sugar substitute-sugar blend, we recommend Splenda(R) Sugar Blend for Baking or Equal(R) Sugar Lite. Be sure to use package directions to determine product amount equivalent to 1/2 cup sugar.
Nutrition Facts per bar cookie with sugar substitute-sugar blend: 117 cal., 7 g total fat (1 g sat. fat), 0 mg chol., 89 mg sodium, 12 g carbo., 1 g fiber, 2 g pro.

Nutrition Facts

116.9 calories; protein 2.2g 4% DV; carbohydrates 12.5g 4% DV; exchange other carbs 1; dietary fiber 1g 4% DV; sugars 3.8g; fat 6.7g 10% DV; saturated fat 1g 5% DV; cholesterolmg; vitamin a iu 2296.1IU 46% DV; vitamin c 1.5mg 2% DV; folate 30.9mcg 8% DV; calcium 16.2mg 2% DV; iron 0.9mg 5% DV; magnesium 9.5mg 3% DV; potassium 68.8mg 2% DV; sodium 88.7mg 4% DV.