Carrot Cake Cobbler

INSTRUCTIONS

Pre-heat oven to 350 degrees.
Melt (1) stick of butter in the bottom of a 9x13 dish.
Mix cake mix according to the box directions
Pour cake batter over the melted butter in pan and set the dish aside.
In a bowl mix (1) cup of shredded carrots, the undrained crushed pineapple, brown sugar and vanilla together.
Pour the carrot mixture by spoonfuls on top of the cake batter. DO NOT STIR.
Bake at 350 degrees for 30-40 minutes or until done. Do Not Overbake.

ICING INSTRUCTIONS

While the cobbler is baking, mix the icing ingredients...

Put ½ stick of melted butter in a bowl.
Add the 8 oz block of softened cream cheese and beat until smooth. Add the maple/vanilla extract. (I used Maple and it was divine) Beat for approx 2 minutes.
Add the powdered sugar and then blend in the heavy whipping cream/whole milk until you get the desired texture. Not too thick and not too thin.
When cake comes out of the oven press down the top of the cobbler and then pour the icing over the top of the cake.

You can eat warm or at room temperature.