Pumpkin carrot swirl bars by Heidi

Pumpkin carrot swirl bars

2 cups flour
1 tsp. baking soda
1/2 cup brown sugar
1 16 oz can pumpkin
2 1/4 tsp. pumpkin pie spice
1/4 cup butter (softened)
2 eggs
1 cup finely shredded carrots
2 tsp baking powder
1 cup granulated sugar
2 egg whites

Cream Cheese topping
4 oz softened light cream cheese, 1/4 cup sugar and 1 Tbsp milk. Mix until well blended.

Beat butter, white and brown sugars until crumbly. Add eggs, egg whites, pumpkin and carrots. Beat until well blended. Add flour, spice, baking powder and soda, mix. Spread in a 15x10 jellyroll pan (I use a 9x13 and adjust the baking time). Dollop with cream cheese topping (recipe follows) and swirl into pumpkin mixture to marbelize. Bake 25-30 minutes at 350. Cool completely and cut into squares. Only 2 grams of fat per serving.