CARROT CAKE SQUARES

• 1 cup old fashioned or quick oats
• 2 cups brown sugar, packed (I use light or dark, whatever I have on hand)
• 4 cups all purpose baking mix
• 2 Eggs
• 2 Sticks butter or margarine, melted
• 1 teaspoon Vanilla
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon allspice
• 1+1/2 cups grated carrots
• chopped pecans 1/2 cup for batter, 1/2 cup for top
Icing
• 8 ounces cream cheese, at room temp
• 1 stick butter or margarine, at room temp
• 3 1/2 to 4 cups confectioner's sugar
• 1 Tablespoon lemon juice
• 1-2 teaspoons vanilla

 

1. Combine baking mix, sugar, oats, and melted butter in large mixing bowl and stir by hand until dough is formed.
2. Stir in carrots, raisins, and pecans until well mixed. Pat into greased 9x13 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
 
4. 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.