Carrot Cake Bars Frosting (Print Version)

# Ingredients:

→ Cake

01 - 1¼ cups unsweetened applesauce or oil
02 - 2 cups sugar
03 - 3 eggs
04 - 2 cups flour
05 - 1 tsp baking soda
06 - 1½ tsp baking powder
07 - ½ tsp salt
08 - 1 tsp cinnamon
09 - 2 cups grated carrots
10 - 1 cup shredded sweetened coconut
11 - 1 cup chopped nuts (optional)
12 - 1 tsp vanilla
13 - 1 cup crushed pineapple (with juice, not syrup)

→ Cream Cheese Frosting

14 - ½ cup butter, softened
15 - 8 oz cream cheese, softened
16 - 1 tsp vanilla
17 - 1 lb powdered sugar

# Instructions:

01 - Preheat oven to 350°F (175°C).
02 - In a large bowl, combine applesauce or oil, sugar, and eggs.
03 - Stir in flour, baking soda, baking powder, salt, and cinnamon until combined.
04 - Fold in grated carrots, shredded coconut, chopped nuts (if using), vanilla, and crushed pineapple (with juice).
05 - Pour the batter into a lightly greased or parchment-lined 10x15-inch jelly roll pan.
06 - Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely.
07 - Beat the butter and cream cheese together until fluffy. Add vanilla and powdered sugar, and mix until smooth.
08 - Spread the frosting evenly over the cooled cake bars.
09 - Keep leftovers in an airtight container in the refrigerator for up to 3 days.

# Notes:

01 - If your jelly roll pan seems small, set aside some batter to make a cupcake or two to prevent overflow.

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