Why is it that carrot cake and Easter just go together? They just do.
I love this kind of bar because honestly…I would serve it for breakfast too (with or without the frosting). So moist and yummy, whether you eat it for breakfast or dessert, on Easter Sunday or a regular Monday, you will love it. Love. it.
1 box of carrot cake mix
1 (8 oz) can of crushed pineapple, do not drain
2 teaspoons cinnamon
1/2 cup vegetable oil
1 (8 oz) package of cream cheese, softened
3 cups of powdered sugar
A splash or two of milk
A little grated carrot to garnish right before serving, optional
Preheat oven to 350 degrees.
In a mixing bowl, combine the first 5 ingredients with an electric mixer.
Pour batter into a greased (I used Pam) 9×13 baking dish.
Bake 15 minutes or until a toothpick inserted in the middle comes out clean.
Allow bars to cool completely before frosting.
To make the frosting, beat with an electric mixer your cream cheese with the powdered sugar and a splash of milk. Add more milk if the frosting is too thick and more sugar if it’s too thin.
Frost cooled bars.
Right before you serve the bars, you can grate a little fresh carrot down over the top if you like.