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Bisquick oats baking powder salt vanilla pudding mix brown sugar cinnamon vanilla carrot pineapple canola oil buttermilk eggs pecans cream cheese powdered sugar vanilla milk coconut pecans
Viewed: 19 - Published at: 9 years agoIngredients
- 1- 1/2 cup Gluten Free Bisquick
- 1 cup Gluten Free Old Fashioned Oats
- 2 teaspoons Baking Powder
- 1/2 teaspoons Salt
- 1 package (5 Oz. Size) Dry Vanilla Pudding Mix
- 1/2 cups Brown Sugar
- 2 teaspoons Cinnamon
- 1 teaspoon Vanilla Extract
- 2 cups Shredded Carrot, Packed
- 1 can (8 Oz. Size) Crushed Pineapple, Undrained
- 3/4 cups Canola Oil
- 1- 1/4 cup Buttermilk
- 2 whole Eggs
- 13 cups Chopped Pecans
- 1 package (8 Oz. Size) Cream Cheese, Room Temp
- 2 cups Powdered Sugar
- 1 Tablespoon Vanilla Extract
- 1 Tablespoon Milk (if Needed To Thin, This Is Optional)
- 18 cups Shredded Coconut, Toasted
- 3 Tablespoons Chopped Pecans
Method
- 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 12x8 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.
