Carrot Cake Bars with Cinnamon-Cream Cheese Frosting

 

1

box Betty Crocker® SuperMoist® carrot cake mix

1

cup butter or margarine, softened

2

eggs

3

tablespoons milk

1

teaspoon ground cinnamon

1/2

teaspoon maple flavor

1

package (8 oz) cream cheese, softened

1/4

cup butter or margarine, softened

2

to 3 teaspoons milk

1

teaspoon vanilla

1/2

teaspoon ground cinnamon

4

cups powdered sugar

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray 15x10x1-inch pan with baking spray with flour.
• 2 In large bowl, beat bar ingredients with electric mixer on medium speed until well blended. Spread evenly in pan.
• 3 Bake 19 to 24 minutes or until top is evenly golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• 4 In medium bowl, beat cream cheese, butter, milk, vanilla and cinnamon with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. Spread frosting evenly over cooled bars. Store covered in refrigerator.