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Carrot (or Pumpkin) Bars

I am always looking for new ideas that use basic ingredients. Cooked, mashed carrots can replace pumpkin, and is often less expensive. You can also freeze cooked, mashed carrots. These bars are actually low fat and delicious.  When packages of 8 oz. cream cheese go on sale for a dollar each,

I like to buy a couple of packages to keep in the fridge; be sure to check the date before buying,  most cream cheese will last quite a while if refrigerated.

 

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Bars:

4 large eggs (can use dried whole egg powder + water)

1 c. brown sugar

2/3 c. sugar

1/4 c. vegetable oil

3/4 c. water 

2 c. cooked, mashed carrots** (or 1 can, 15 oz, pumpkin)

1 tsp. vanilla

1 c. whole wheat flour

1 c. unbleached flour

3 T. dry milk powder

2 tsp. ground cinnamon

2 tsp. baking powder

1 tsp. baking soda

1 tsp. sea salt (or table salt)

1/2 tsp. ground cloves

 

Preheat oven to 350º.  Grease an 11x15x1 pan.  Mix eggs, brown sugar, sugar, oil, water (or milk if using), mashed cooked carrots (or pumpkin), and vanilla. When thoroughly mixed, add whole wheat flour, unbleached flour, dry milk powder, cinnamon, baking powder, baking soda, salt, cloves. Stir until smooth. Spread evenly in the prepared pan. Bake for 20 to 25 minutes. Remove pan from oven, cool completely (a very important step, as the bars must be cooled before the frosting is put on;

if it is even a tiny bit warmish, the frosting will slightly melt and slide).

 

**can easily use rehydrated carrots, cooked and mashed

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Cream Cheese Frosting:

6 oz. cream cheese, softened

2 T. butter, softened

3 c. powdered sugar

1 tsp. vanilla

milk to dilute (this will be just a bit of milk)

 

Mix frosting ingredients on lowest speed until smooth; then turn mixer to high and beat frosting until fluffy, about 30 seconds.  Very carefully spread on completely cooled bars.

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