Cake - Spiced Carrot Cheesecake Bars

By BlueSchmoo

Frosting used here differs from original recipe which contained Cream cheese and Cool Whip

Original frosting
Yoplait® Yogurt Fluffy Cream Cheese Frosting
4 oz (half of 8-oz package) reduced-fat cream cheese (Neufchâtel)
1/4 cup Yoplait® vanilla low-fat yogurt
1/2 cup frozen (thawed) light whipped topping

Ingredients

• 3/4 cup all-purpose flour
• 1/4 cup whole wheat flour
• 1/2 cup sugar
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1 cup finely shredded carrots
• 1/2 cup chopped walnuts or pecans, toasted
• 1 egg, lightly beaten
• 1/4 cup vegetable oil
• 1/4 cup fat-free (skim) milk or Almond milk
• FROSTING
• 1 C Greek yogurt
• A good splash of vanilla extract
• 1/2 C powered sugar, sifted
• Whisk all ingredients until they become a bit thick.
• Place in the fridge to thicken even more (at least 30 minutes).
• Spread on cupcakes.

Details

Adapted from livebetteramerica.com

Preparation

Step 1

Step 1
Heat oven to 350°F. Line 9-inch square pan with foil, extending foil over edges of pan. Lightly spray foil with cooking spray. Set aside.

Step 2. In medium bowl, mix all-purpose flour, whole wheat flour, sugar, pumpkin pie spice, baking powder and salt. Add carrots, 1/2 cup of the nuts, the egg, oil and milk. Stir just until combined. Spread mixture evenly in pan.

Step 3. Bake 15 to 18 minutes or until toothpick inserted near center comes out clean. Cool in pan on cooling rack.

Step 4. Using edges of foil, lift uncut bars out of pan. Spread top evenly with Frosting.

FROSTING
Whisk all ingredients until they become a bit thick.
Place in the fridge to thicken even more (at least 30 minutes).
Spread on