Pumpkin Cream Cheese Carrot Bars

Pumpkin Cream Cheese Carrot Bars

Recipe #7 in my November Pumpkin Series.
Source: This recipe came from Stephanie Gallagher at Suite 101

4 oz. whipped or low-fat cream cheese
1/8 cup orange juice
1-1/2 cups all-purpose unbleached flour
1/2 cup whole wheat pastry flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
2 tsp. baking powder
1 tsp. baking soda
1 cup white sugar
1/2 cup brown sugar
1/3 cup butter, softened
2 large eggs
2 large egg whites
1 15 oz. can pumpkin puree
1 cup shredded carrots

Preheat oven to 350. Spray a 9 x 13 pan with nonstick cooking spray.
In a small bowl, mix cream cheese and orange juice together. Set aside.

Mix flours, cinnamon, nutmeg, cloves, baking powder and baking soda in a small bowl. In a large mixing bowl, cream together white and brown sugars and butter. Beat eggs, egg whites, pumpkin puree and shredded carrots into the sugar-butter mixture. Add dry ingredients, mixing until moistened.

Pour into the prepared pan. Using a teaspoon, drop spoonfuls of cream cheese mixture over batter. Swirl with a knife, until you get a marbled effect. Bake for 25-30 minutes.

Makes 36 bars.

Per serving: Calories: 97, Total Fat: 3 g (saturated fat: 2 g), Cholesterol: 18 mg, Sodium: 80 mg, Fiber: 1 g, Protein: 2 g, Vitamin A: 42%, Vitamin C: 2%, Calcium: 3%, Iron: 4%