Gooey Carrot Cake Bars
Well, it’s April, and that = Spring = Easter = Rabbits = Carrots, which brings to mind Paula Deen’s Carrot Cake Gooey Bars out of her “The Lady & Sons Savannah Country” cookbook. These bars are so easy and so good you’ll find yourself making the different varieties of the bars time and time again.
CAKE INGREDIENTS & DIRECTIONS
*1 box, 18-ounce spice cake mix or spiced carrot cake mix if available
*1 egg
*8 tablespoons (1 stick) butter, melted
Preheat oven to 350 degrees. Combine above ingredients and mix well. Pat into a lightly greased 13×9 inch baking pan. Prepare filling.
FILLING & DIRECTIONS
*1 – 8-ounce package of cream cheese, softened
*2 eggs
*1 teaspoon vanilla
*8 tablespoons (1 stick) butter, melted
*1 – 16 ounce box of powdered sugar
*1 cup shredded carrots
*1 cup chopped nuts (pecans or walnuts)
Beat cream cheese until smooth. Add eggs and vanilla. Add butter, beat. Add powdered sugar and mix well, Mix in carrots and nuts. Spread over the cake mixture. Bake for 40 to 50 minute. You want the center to be a little gooey, so do not overbake.
Let cool and cut into squares and enjoy.
