Carrot Cake Bars with Vanilla Cream Cheese Icing

Preheat oven to 350 F.

In the bowl of a stand mixer fitted with the paddle attachment combine the ingredients in the following order: Bisquick, oats, baking powder, salt, vanilla pudding mix, sugar, and cinnamon. Mix and combine well.

Add the vanilla extract, carrots, undrained pineapple, oil, buttermilk and eggs. Mix to combine. Fold in the pecans.

Pour into a greased 12×8 pan and bake for 35-40 minutes. Remove bars from oven when a toothpick inserted in the center comes out clean. Turn bars out onto a cooling rack.

For the cream cheese frosting: In the clean bowl of a stand mixer using paddle attachment, beat the cream cheese, powdered sugar, vanilla extract, and milk (if you are using) until smooth and creamy. Frost bars with cream cheese icing when completely cool.

Top the bars with the toasted coconut and the pecans

Note: To toast the coconut place coconut in a single layer on a baking sheet. Turn the broiler on medium and place coconut directly under the broiler. Watch carefully and remove when golden.