October 26, 2020
A slightly healthier take on pumpkin bread. Made with carrots, these pumpkin bars are high in vitamin A and will disappear quickly. The cream cheese frosting adds a decadent feel and is oh so good.
You can substitute butter for Earth Balance or another butter substitute like coconut oil. The bars are easy to make and pair perfectly with your favorite PSL.
Pumpkin-Carrot Bars with Cream Cheese Frosting
2 cups whole-wheat pastry flour (for gluten-free try Bob's Red Mill Gluten-Free 1:1 Flour, or your favorite gluten-free flour)
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sugar
1/2 cup brown sugar
1/3 cup Butter or Earth Balance (or other butter substitute)
2 large egg whites
1 can (15 ounces) pumpkin pie filling
2/3 cup finely shredded carrot
Cream cheese topping:
4 ounces light cream cheese, softened (a nice dairy free option is the Kite Hill brand)
1/4 cup sugar
1 tablespoon skim milk (or non-dairy milk)
Preheat the oven to 350°F. Spray a 15 x 10-inch pan with cooking spray.
In a small bowl, whisk the flour, pumpkin spice, baking powder, and baking soda.
In a larger bowl, use an electric mixer to beat the sugar, brown sugar, and Butter/Earth Balance until crumbly. Add the eggs, egg whites, pumpkin pie filling, and carrots. Beat until well blended. Add the flour mixture and mix until well blended. Spread onto greased pan.
To prepare cream cheese topping, mix together the cream cheese, sugar, and milk until thoroughly blended.
Drop teaspoons full of topping over pumpkin batter and swirl and cut mixture into batter with a butter knife.
Bake for 20 to 30 minutes or until toothpick inserted in the center comes out clean. Cool in pan completely on wire rack before cutting into squares.
Makes 48 squares.