Tuesday, May 03, 2005

Pumpkin Carrot Swirl Bars

Pumpkin Carrot Swirl Bars (Adapted from Nestle)

For the bar batter

1 cup whole wheat pastry flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
3/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon salt
6 tablespoons butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
2 large egg whites
1 3/4 cups mashed pumpkin
1 cup finely shredded carrot

For the cream cheese swirl

4 ounces cream cheese, softened
1/4 cup granulated sugar
1 tablespoon milk
1/2 teaspoon vanilla

To make the batter

Preheat oven to 350

In a large bowl, whisk together flours, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg and salt.

In a large mixing bowl, beat together sugars and butter until crumbly. Mix in eggs, egg whites, mashed pumpkin and carrot - beat until well combined. Add dry ingredients and mix until combined.

Scoop mixture into a 10 x 15" baking pan coated with nonstick spray - spread into an even layer.

To make the cream cheese swirl

In a small bowl, mix together cream cheese, sugar, milk and vanilla until smooth and completely combined.

Place teaspoonfuls of the cream cheese mixture randomly over the batter and use a spoon to swirl the mixture in.

Bake until the center springs back when lightly pressed or a toothpick placed near the center comes out mostly clean with a few moist crumbs attached - about 25 to 30 minutes. Remove and let cool completely in pan on wire rack before cutting.

Just found the recipe? Click here to see where we talked about it!


  1. Just tried this, using carrot puree instead of pumpkin. Great recipe, thanks for sharing.

    my blog entry about it:


  2. Foodfreak - Brilliant! Loved how they looked!