Steps:
- Pre-heat oven to 350 degrees and spray a 15 x 10 jelly roll pan with non-stick butter spray. In a small bowl, wisk together flour, spices, salt, baking powder and baking soda. In a large bowl, beat together sugar and butter substitute with an electric mixer on high until crumbly. With mixer on medium, slowly add eggs one at a time. Continue mixing and add pumpkin and carrots. Add flour mixture to the wet mixture until well combined. Pour into jelly roll pan. In a small bowl, wisk together cream cheese, sugar and milk until smooth. Drop teaspoon-fulls of topping over pumpkin batter and swirl and cut mixture into batter with a butter knife. Bake for 20 to 30 minutes or until toothpick inserted in the center comes out clean. Cool in pan completely on wire rack before cutting into squares.
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