Morning Glory Pumpkin & Carrot Cake Bars

These moist pumpkin and carrot bars are delicately spiced and stuffed with pockets of orange-spiked cream cheese. Cut into bars for snacking. This recipe can also be a delicious holiday dessert - cut bars into larger squares and serve with cinnamon ice cream.


Bars Ingredients:

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 2 1/4 tsps pumpkin pie spice
  • 2 tsps baking powder
  • 1 tsps baking soda
  • 1/2 tsp salt
  • 4 large eggs, lightly beaten
  • 3/4 cup canola or light olive oil
  • 1 can (15 oz) pumpkin purée
  • 1 cup finely shredded carrot

Cream Cheese Swirl Ingredients:

Recommended Crystal Farms Product Substitutions: Crystal Farms Fat Free Cream Cheese


  • Heat oven to 350°F. Line a 13x9-inch baking pan with foil.
  • Mix flour, sugars, pumpkin pie spice, baking powder, baking soda, and salt in a large bowl.
  • Stir in eggs, oil, pumpkin, and carrot until well combined. Pour batter into prepared pan, spreading evenly.
  • Beat cream cheese, egg, ¼ cup sugar, and orange peel until smooth. Drop spoonfuls of topping over batter; swirl into batter with the tip of a knife.
  • Bake 25 to 30 minutes or until wooden pick inserted near center comes out clean. Cool completely; cut into bars or squares.

Chef's Tips & Suggestions:

  • Cut these moist bars into larger squares of cake to serve as a dessert with a scoop of cinnamon ice cream.