INGREDIENTS
For the Carrot Cake Bars
1 1/2 cups
Gluten Free Bisquick
1 cup
Old Fashioned Oats, I used gluten free
1
package dry vanilla pudding mix (5 ounces)
1/2 cup
brown sugar
2 tsp
baking powder
2 tsp
cinnamon
1 tsp
vanilla extract
1/2 tsp
salt
2 cups
shredded carrot, packed
1 can
crushed pineapple, 8 ounces and undrained
1/3 cup
chopped pecans
3/4 cup
canola oil
1 1/4 cups
buttermilk
2
eggs
For the Cream Cheese Icing
8 oz
reduced fat cream cheese, room temperature
2 cups
powdered sugar
1 tbsp
vanilla extract
1 tbsp
milk (if needed to thin, this is up to your personal preference)
For the Topping
1/8 cup
shredded coconut, toasted*
3 tbsp
chopped pecans