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Cake Filling:
2 cups flour
1 1/4 teaspoon pumpkin pie spice
1 teaspoon baking soda
2 teaspoon baking powder
1 cup sugar
1/3 cup light margarine
1/2 cup brown sugar
2 egg whites
2 eggs
1 15 ounce can pumpkin pie filling
1 cup shredded carrot
1 cup raisons
Topping:
4 oz light cream cheese
1/4 cup sugar
1 tablespoon milk
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This is a low fat recipe great for any holiday treat!
Preparation Time 45 min | Cooking Time 45 min | 48 servings
Ingredients
Cake Filling:
2 cups flour
1 1/4 teaspoon pumpkin pie spice
1 teaspoon baking soda
2 teaspoon baking powder
1 cup sugar
1/3 cup light margarine
1/2 cup brown sugar
2 egg whites
2 eggs
1 15 ounce can pumpkin pie filling
1 cup shredded carrot
1 cup raisons
Topping:
4 oz light cream cheese
1/4 cup sugar
1 tablespoon milk
Steps
- Pre-heat oven to 350 degrees.
- Grease a 15 x 10 baking pan.
- In small bowl combine flour, pumpkin spice, baking soda and baking powder.
- In a separate larger bowl, beat sugar, butter and brown sugar.
- Add egg whites, eggs, pumpkin pie mix, carrots, and raisons.
- Beat until well mixed.
- Add flour mixture until to egg mix and blend.
- Spread onto greased pan.
- To prepare cream cheese topping:
- Mix cream cheese, sugar and milk together.
- Drop by teaspoon over pumpkin batter and swirl with a butter knife.
- Bake for 25-30 minutes.
- Cool in pan completely before cutting into squares.
- Serve and enjoy!
Calories: 67 Cal
Protein: 1.0g
Carbohydrates: 13.0g
Fat: 0.0g
Protein: 1.0g
Carbohydrates: 13.0g
Fat: 0.0g
Other Dietary Information
86.5mg sodium
9.2mg cholesterol
86.5mg sodium
9.2mg cholesterol
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