Spiced Carrot Cheesecake Bars

3/4 cup all-purpose flour
1/4 cup whole wheat flour
1/2 cup sugar
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/8 teaspoon salt
1 cup finely shredded carrots
3/4 cup chopped walnuts or pecans, toasted
1 egg, lightly beaten
1/4 cup vegetable oil
1/4 cup fat-free (skim) milk

Fluffy Cream Cheese Frosting
4 oz (half of 8-oz package) reduced-fat cream cheese (Neufchâtel)
1/4 cup vanilla low-fat yogurt
1/2 cup frozen (thawed) light whipped topping

Step 1
Heat oven to 350°F. Line 9-inch square pan with foil, extending foil over edges of pan. Lightly spray foil with cooking spray. Set aside.

Step 2
In medium bowl, mix all-purpose flour, whole wheat flour, sugar, pumpkin pie spice, baking powder and salt. Add carrots, 1/2 cup of the nuts, the egg, oil and milk. Stir just until combined. Spread mixture evenly in pan.

Step 3
Bake 15 to 18 minutes or until toothpick inserted near center comes out clean. Cool in pan on cooling rack.

Step 4
Using edges of foil, lift uncut bars out of pan. Spread top evenly with Yoplait® Yogurt Fluffy Cream Cheese Frosting. To make frosting: In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in yogurt until smooth. Fold whipped topping into cream cheese mixture. Sprinkle with remaining 1/4 cup nuts. For 20 bars, cut into 5 rows by 4 rows.