Nutty Carrot Cake Bars
Fluffy Cream Cheese Frosting
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 non-stick cooking spray. Set aside.Advertisement
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.
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.
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.
Tip: If using a sugar substitute, choose Sweet'N Low(R) bulk or packets in place of granulated sugar. Follow package directions to use product amount that's equivalent to 1/2 cup granulated sugar. Nutrition analysis per serving: same as below except 102 cal., 7 g carbohydrate. Exchanges: 1/2 other carbohydrate. Carbohydrate choices: 1/2
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.
To make ahead: Layer bars between waxed paper in an airtight container. Cover; seal. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
1 fat, 1 other carb, 1 starch