jamie Beecham


Whipped this recipe up in my head this morning while having my coffee. I needed something to submit in a carrot contest this week so here it is and I hope someone will try it and like it too.
They are a simple delightful treat and so very different. I would suggest serving them in small bite size pieces and serve on buffet for bridal showers, baby showers, wedding receptions or even for a tea party.
You can cut in large squares and serve for a nice dessert.
Remember the longer stored in the refrigerator the tastier they will be by picking up the tart lemon and pineapple flavor.


★★★★★ 1 vote

20 Min


  • CRUST, 9X13 PAN, BAKE ON 325°

  • 1 c
    all purpose flour
  • 3 Tbsp
    brown sugar
  • 1
    8 oz. cream cheese softened
  • 1 stick
    butter room temp
  • 2 tsp
    ground cinnamon
  • 1 c

  • 2 can(s)
    sweetened condensed milk,14oz. cans
  • 6
    egg yolks
  • 1/4 c
    lemon juice
  • 1 1/2 c
    grated and chopped carrots
  • 2 c
    crushed pineapple in 100% juice, drained
  • 2 Tbsp
    grated lemon rind



  1. Crust: cream the butter and cream cheese together, then add in the brown sugar, cinnamon and flour, mix well,then add walnuts stir and pour in a 9x13 pan. Spread evenly and bake at 325°f for 12 minutes. Remove from oven and set aside.
  2. Filling:
    Separate the eggs and discard the whites. Mix the sweetened condensed milk with the egg yolks till blended. Add in the lemon juice and mix.
  3. I bought grated carrots then put in my mini chopper and chopped fine. Drain the pineapple and discard the juice.
    Now add the carrots, crushed pineapple, lemon rind and mix well.
  4. Pour over the crust and bake for 15 minutes in a 325°f oven. Let stand at room temp for about an hour. Refrigerate until completely cold.
    Slice in bars the size you would want to serve.

Printable Recipe Card


Course/Dish: Desserts, Other Desserts
Other Tags: Quick & Easy, Healthy
Hashtag: #parties

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