1 1/2 c. all-purpose flour
1/2 c. walnuts, chopped
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
3/4 c. vegetable oil
1/2 c. brown sugar, packed
2 large eggs
2 c. sliced carrots

Heat oven to 350°F. Grease a 13 x 9-inch baking pan. Line with foil. Grease foil. In a large bowl, mix flour, walnuts, baking powder and cinnamon. In a food processor or blender, process oil, brown sugar and eggs until well blended. Add carrots and process until finely chopped. Pour over flour mixture and stir until well blended. Spread in pan.

Bake 35 minutes or until edges pull away from sides of pan and a pick inserted in center comes out clean. Cool in pan.

Yield: 24 bars.

Cream Cheese Frosting:

1 (8 oz.) pkg. light cream cheese (Neufchatel)
2 tbsp. stick butter (at room temperature)
1 c. confectioners sugar
2 tbsp. orange juice
1/2 c. toasted coconut

With electric mixer, beat cream cheese and butter until blended. Beat in confectioners sugar and orange juice until light and smooth. Spread over baked base, then sprinkle with toasted coconut. Let stand 1 hour before cutting into bars.