Oh all the ways I love Carrot Cake. It may be my favorite cake. It's up there with Angel Food Cake. And even Pineapple Upside Down Cake. These bars are a spin off of my Gooey Samoa Cake Bars. Pineapple cheesecake topped with coconut and a carrot cake crust versus the traditional gram cracker crust.
1 Box, Carrot Cake Mix
1 Stick butter
2 tbs water, if needed
1/2 cup crushed pineapple, squeezed dry
1 14 oz can sweetened condensed milk
1 brick 8oz cream cheese, softened
1/2 tsp vanilla extract
1 cup shredded coconut
Preheat oven to 350F and prepare a 9-by-13 inch pan by lining it with aluminum foil and then spraying it with cooking spray. In a large mixing bowl, combine the cake mix, butter, and egg, and mix with a spoon, or with your hands, kneading it together. The batter will be extremely thick and will be difficult to combine, but keep stirring or use your fingers and knead it together. If you need a few tablespoons of water to work the dough add it now. Continue kneading. Press the dough it into the prepared pan. Spread the pineapple across the top.
In a mixing bowl, combine the sweetened condensed milk, vanilla extract and cream cheese, stir until well combined, and pour mixture evenly over dough, using a spatula to gently spread and even it if necessary. Top with coconut.
Bake for 24 to 27 minutes, or until edges of bars begin to barely brown and pull away slightly from the sides of the pan, or until the middle has barely set, do not to over bake. They will be slightly jiggly. After cooling slice and keep in refrigerator.