Loaded with carrot, nuts, and pumpkin pie spice and slathered with a velvety cream cheese frosting, these diabetic-friendly bars are sure to become a favorite dessert. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Carrot Cake

Fluffy Cream Cheese Frosting

Directions

  • 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.

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  • 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.

Tips

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.

Nutrition Facts

121 calories; 7 g total fat; 5 mg cholesterol; 64 mg sodium. 12 g carbohydrates; 3 g protein; Full Nutrition