Ooey Gooey Carrot Spice Cake Bars

Photo by Cecelia H.
Adapted from dessertplanet.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

Adapted from dessertplanet.com

Ingredients

  • Spice Cake:

  • 1

    (18.25 oz.) Spice Cake Mix

  • 1

    Large Egg

  • 1

    Stick Unsalted Butter, melted

  • Ooey Gooey Carrot Cake Filling:

  • 1

    (8 oz.) Pkg. Cream Cheese, softened

  • 2

    Large Eggs, room temperature

  • 16

    oz. (3 3/4 c.) Powdered Sugar

  • 1

    Stick Unsalted Butter, melted

  • 1

    t. Pure Vanilla Extract

  • 1/8

    t. Nutmeg

  • 1/2

    t. Cinnamon

  • 1 1/2

    c. White Chocolate Chips

  • 1/2

    c. Pecans, chopped and toasted

  • 1

    c. Finely Grated Carrots

  • 1

    (8 oz.) Can Pineapple Tidbits, drained

Directions

1.Preheat oven to 350 degrees. Lightly grease a 9×13 baking pan. For the Spice Cake Layer 1.In the bowl of an electric mixer, beat the spice cake, egg and melted butter until combined. Pat evenly into the bottom of the pan and set aside. For the Carrot Cake Filling 1.Still using the electric mixer, beat cream cheese until smooth. Beat in eggs. Dump in powdered sugar and beat well. Reduce speed of mixer and slowly pour in butter until combined. Beat in vanilla, nutmeg and cinnamon. Stir in 1 cup white chocolate chips, pecans, grated carrots and pineapple. Pour evenly over spice cake layer. Sprinkle with remaining ½ cup white chocolate chips. Bake for 40-45 minutes until center is firm. Let cool completely and cut into pieces.

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