Pumpkin Carrot Raisin Brownies
From the Kitchen of Diana Brewster
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 cup granulated sugar
* 1/3 cup butter softened
* 1/2 cup firmly packed brown sugar
* 2 large eggs
* 2 large egg whites
* 1 can (15 oz.) of Libby's Pumpkin Pie Mix
* 1 cup finely shredded carrot
* Cream Cheese Topping
* 1 cup of raisins
* 1/2 c of Wheat Germ
PREHEAT oven to 350° F. Grease 15 x 10-inch jelly-roll pan or I used a 9x 13 inch pan
COMBINE flour, baking powder and baking soda in small bowl. Beat granulated sugar, butter and brown sugar in large mixer bowl until crumbly. Add eggs, egg whites, pumpkin and carrot; beat until well blended. Add flour mixture; mix well. Spread into prepared pan. Drop teaspoonfuls of Cream Cheese Topping over batter; swirl mixture with spoon.
BAKE for 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Store in covered container in refrigerator.
FOR CREAM CHEESE TOPPING:
Combine 4 ounces softened light cream cheese, 1/4 cup granulated sugar and 1 tablespoon milk in small mixer bowl until thoroughly blended.