Ingredients

The following ingredients have 4 Servings
  • 2 cups whole wheat pastry flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 teaspoon sea salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1/3 cup coconut oil (melted)
  • 2 eggs
  • 2 egg whites
  • 15 ounces pure pumpkin (from can)
  • 1 large carrot (shredded)
  • 4 ounces light cream cheese
  • 1/4 cup sugar
  • 1 tablespoon milk

Instruction

  • Pre-heat oven to 350 degrees and spray a 15 x 10 jelly roll pan with non-stick butter spray.
  • In a small bowl, wisk together flour, spices, salt, baking powder and baking soda.
  • In a large bowl, beat together sugar and butter substitute with an electric mixer on high until crumbly.
  • With mixer on medium, slowly add eggs one at a time.
  • Continue mixing and add pumpkin and carrots.
  • Add flour mixture to the wet mixture until well combined.
  • Pour into jelly roll pan.
  • In a small bowl, wisk together cream cheese, sugar and milk until smooth.
  • Drop teaspoon-fulls of topping over pumpkin batter and swirl and cut mixture into batter with a butter knife.
  • Bake for 20 to 30 minutes or until toothpick inserted in the center comes out clean.
  • Cool in pan completely on wire rack before cutting into squares.