Mix carrot cake, egg and butter until thick press into bottom of a 9x13 inch pan. I would suggest using a spatula coated with flour to layer it in the bottom of the pan. The flour will keep it from sticking and this mixture gets really sticky.
Beat cream cheese and then add the eggs, sugar and vanilla and mix until smooth.
Bake 25-30 minutes or until the edges start to pull away from the pan. Cut into bars. They are delicious just by themselves but we topped ours with butter cream frosting and Easter sprinkles.
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