1 (8 oz.) can crushed pineapple in unsweetened pineapple juice
2 c. oats (quick or old fashioned, uncooked)
1 3/4 c. all-purpose flour
1 1/4 c. firmly packed brown sugar (or substitute 1/2 c. sugar with honey)
1 c. shredded carrot
1/2 c. butter, melted
1/2 c. chopped nuts (optional)
1/3 c. raisins (optional)
1 egg
1 tsp. cinnamon
1/2 tsp. salt (optional)
1/2 tsp. baking soda

ICING:

1 c. confectioners' sugar
1 (3 oz.) pkg. cream cheese, or neufachel, softened

For bars: Heat oven to 375 degrees F. Grease 13x9 inch baking pan. Drain pineapple, reserving juice for icing. In large bowl, combine pineapple with remaining ingredients; mix well. Spread in prepared pan. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely.

For icing: In small bowl, beat together sugar, cream cheese and 1 to 2 teaspoons reserved pineapple juice. Spread over cooled bars. Cut into 2 x 1 1/2 inch bars. Makes 32 bars.