½ cup sugar
½ cup firmly packed brown sugar
1/3 cup vegetable oil
1 teaspoon ground cinnamon
2 eggs
2½ cups biscuit mix
¾ cup shredded carrots
1/3 cup raisins
½ cup chopped pecans
Cream Cheese Frosting (below)
1 cup chopped pecans

Preheat oven to 350°F.  Spray a 15x10-inch jelly-roll pan with non-stick vegetable spray.

In a large mixing bowl, combine sugars, oil, cinnamon, eggs, and biscuit mix; beat until just blended.  Stir in carrots, raisins, and pecans.  Spread the mixture into prepared jelly-roll pan.

Bake 20 to 25 minutes or until a tester inserted in the center comes out clean.  Cool in pan on a wire rack.  Cut lengthwise into 5 strips, then cut each strip crosswise into 12 bars.  Spread ½-inch strip Cream Cheese Frosting down the center of each bar; top with chopped pecans.

CREAM CHEESE FROSTING

1 3-ounce package cream cheese, softened
¼ cup confectioners’ sugar
1 tablespoon butter or margarine
¼ teaspoon vanilla extract

In a small bowl, combine all ingredients; beat until smooth.

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