Pumpkin Carrot Swirl Bars Recipe - Allrecipes.com
Pumpkin Carrot Swirl Bars Recipe
  • READY IN 45 mins

Pumpkin Carrot Swirl Bars

Recipe by  

"Pumpkin, shreds of carrot and brown sugar make a moist, chewy bar just right for the holiday table. Finished with a cream cheese topping, they make a pretty sight for any occasion."

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Original recipe makes 48 bars Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 350 degrees F. Grease 15 x 10-inch jelly-roll pan.
  2. Combine flour, pumpkin pie spice, baking powder and baking soda in small bowl. Beat granulated sugar, butter and brown sugar in large mixer bowl until crumbly. Add eggs, egg whites, pumpkin and carrot; beat until well blended. Add flour mixture; mix well. Spread into prepared pan. Drop teaspoonfuls of Cream Cheese Topping over batter; swirl mixture with spoon.
  3. Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Store in covered container in refrigerator.
  4. For Cream Cheese Topping: Combine softened light cream cheese (Neufchatel), granulated sugar and milk in small mixer bowl until thoroughly blended.
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Reviews More Reviews

Most Helpful Positive Review
Nov 09, 2009

These were very good. Next time I'll probably add more cream cheese topping. More "cake like" than bars. Baked only 24 minutes. Surprised that no one has reviewed these yet, maybe it is because of the carrots, but they make them moist. I used a small food processer to quickly shred them. You do not noticed them.

 
Most Helpful Critical Review
Nov 22, 2010

These bars were ok, but they were a bit dry. I ended up making a warm cream cheese and powdered sugar drizzle for the topping. That made them better- good flavor overall!

 

9 Ratings

Jan 28, 2010

These bars were ok. A little spongy. Definately better the first day then they were the next.

 
Nov 18, 2009

These turned out very flavourful and moist. I added shredded apple instead of carrot since I didn't have any on hand. I also sprinkled cinnamon and sugar on top when I pulled it out of the oven.

 
Oct 25, 2010

These taste delicious however I have a problem cutting them. Theyre so moist that when i cut them into bars they stick to the knife and I end up with crumbly, sloppy edges. Not sure the carrot adds anything, so save yourself the work and leave them out.

 
Sep 18, 2011

Excellent! I was looking for something with a fall flavor to take as an after the race snack for an Oktoberfest 5K that I ran with my mother in law. These were perfect! I didn't alter the recipe at all. They weren't too heavy and the carrots and pumpkin were a perfect blend. My sweetie likes them best when they are straight out of the refrigerator. Even my niece and nephew who are under 5 loved these. Will definitely add these to my holiday baking list!

 
Aug 13, 2011

Me and my husband love these. i did however make a few adjustments after a few tries, i doubled the cream cheese and used lemon juice instead of milk for the topping. i also made into muffins so i didn't have to cut, turned out way better.

 
Nov 02, 2011

These bars are wonderful. I used my own cooked and pureed pumpkin and they turned out just fine!

 

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Nutrition

  • Calories
  • 73 kcal
  • 4%
  • Carbohydrates
  • 12.5 g
  • 4%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 2.1 g
  • 3%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 73 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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