Happy (almost) Fourth of July!
I hope you all have some fun things lined up for the holiday. As for me, I’ll be working at the hospital 6am-2pm then heading to the dog beach! I am watching my sister’s
no-so puppy Golden Doodle, Elly, while her and her husband are on an 10 day vacation to Florida AND the Bahamas. Talk about unfair.
This recipe was posted on the “Healthy Recipes” board at the gym I work at. People have been bugging me NON STOP about this one, saying how yummy it looks. I am especially excited to give this one a try, seeing as how I love carrot cake and also anything that involves pumpkin (have I mentioned that I have been known to eat pureed pumpkin straight from the can?..yeah.. I love it THAT much..)
I don’t know how the weather is where you are, but here in Grand Rapids, MI it is pretty gloomy with all this rain today. What a perfect day for some baking to prepare something sweet to have on the holiday.
2 cups flour
1 1/4 teaspoon pumpkin pie spice
2 teaspoon baking powder
1 teaspoon baking soda
1 cup sugar
1/3 cup light butter/margerine, softened
1/2 cup brown sugar
2 large egg whites
1 can (15 oz.) pumpkin pie filling
1 cup carrot, finely shredded
Pre-heat oven to 350. Grease 15 x 10 jellyroll pan.
In small bowl: combine flour, pumpkin spice, baking powder & baking soda.
In larger bowl: Beat sugar, butter and brown sugar until crumbly. Add eggs, egg whites, pumpkin pie mix and carrots. Beat until well blended. Add flour mixture and mix until well blended. Spread onto greased pan.
Cream Cheese Topping
4 oz light cream cheese, softened
1/4 cup sugar
1 tablespoon skim milk
Mix together cream cheese, sugar and milk until thoroughly blended.
Drop teaspoon-fulls of topping over pumpkin batter and swirl mixture with a butter knife.
Bake for 25-30 minutes or until cake tester (inserted in center) comes out clean. Cool in pan completely on wire rack before cutting into squares.
- Calories: 131.6
- Total Fat: 1.7 g
- Cholesterol: 15.9 mg
- Sodium: 177.5 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 1.4 g
- Protein: 2.8 g
(and also credit to the Fitness Intern who found this Gem of a recipe.)