With Easter around the corner, that calls for carrot cake! Here’s a simple twist on traditional boxed carrot cake mix, turning it into a delicious frosted cookie bar.

Makes 1 – 9×13 inch pan

Ingredients:

Cookies:

1 {15.25 oz.} box Carrot Cake mix
1/3 cup vegetable oil
2 large eggs
1/8 cup all-purpose flour

Frosting:
1 {8 oz.} block cream cheese
1/2 cup salted butter, softened
3 cups powdered sugar

Directions:

1. Preheat oven to 350ºF and grease a 9×13 inch baking pan.

2. Combine the carrot cake mix, the vegetable oil, the eggs and the flour together in a medium bowl and mix just until ingredients come together. Spread the mixture evenly into the baking pan. {It’s super sticky, so if you need to, dip a spatula in a little bit of vegetable oil and use it to smooth your batter out.}

3. Bake for 11-13 minutes or until an inserted toothpick comes out clean. Let cool completely.

4. Meanwhile, beat the cream cheese until it’s nice and smooth. Add the butter and mix until fully combined. Next add the powdered sugar, one cup at a time, until the frosting is nice and smooth.

5. Spread the frosting evenly over the cooled cookie bars
and enjoy.

This recipe and images are courtesy of High Heels and Grills.

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Written by Old Time Pottery
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