At first glance, you might think that these carrot cake bars are pieces of cake, because they sure look like ’em. However, after a bit more inspection, you will see that they are cookies!
This dessert has such a pretty presentation.
Ingredients
1 cup Quaker old fashioned or quick oats
2 cups Domino brown sugar, packed (I use light or dark, whatever I have on hand)
4 cups Gold Medal all-purpose baking mix
2 Eggland’s Best Eggs
2 Sticks Land O Lakes butter or Country Crock margarine, melted
1 teaspoon Vanilla
1 teaspoon McCormick cinnamon
½ teaspoon ginger
½ teaspoon allspice
1+1/2 cups grated carrots
chopped Blue Diamond pecans ½ cup for batter, ½ cup for top
Icing
8 ounces Philadelphia cream cheese, at room temp
1 stick butter or margarine, at room temp
3½ to 4 cups confectioner’s sugar
1 Tablespoon ReaLemon lemon juice
1-2 teaspoons vanilla
Instructions
- Combine baking mix, sugar, oats, and melted butter in large mixing bowl and stir by hand until dough is formed.
- Stir in carrots, raisins, and pecans until well mixed. Pat into greased 9×13 pan and bake at 350 for 35-40 minutes, or until lightly golden all over the top. Remove from oven and allow to cool.
To make icing
- Place softened butter and cream cheese in large mixing bowl. Beat with electric mixer until well blended. Slowly add sugar, a cup or so at a time, and beat until light and fluffy. Mix in vanilla and lemon juice as well until well blended. Ice cooled bars.
USE THE RED NEXT PAGE LINK BELOW FOR THE NEXT COOKIE BAR RECIPE.
Quick Tip: No carrots? No big deal. Use grated squash or zucchini.
