Carrot Cake Bars with Cream Cheese Frosting

• servings: Servings 36
• active time: 10 minutes
• total time: 35 minutes

Ingredients

**One**

1¼ cups unsweetened applesauce or oil, this is what my Nana used

2 cups sugar

3 eggs

**Two**

(269 grams) AP flour 2 cups

1 tsp baking soda

1½ tsp baking powder

½ tsp salt

1 tsp cinnamon

**Three**

2 cups grated carrots

1 cup shredded sweetened coconut

1 cup chopped nuts optional

1 tsp vanilla

1 cup crushed pineapple not drained! {use the pineapple in JUICE not syrup}

**FROSTING**

Cream Cheese Frosting:

½ c butter, softened

8 oz cream cheese, softened

1 tsp vanilla

1 lb powdered sugar

Directions

PREHEAT:Bake to 350 degrees.Bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely!

1. Combine #1 ingredients.

2.Add #2 ingredients.

3. Stir in #3 ingredients.

Pour into a lightly greased or parchment lined 10x15-inch jelly roll pan.

FOR THE FROSTING

Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth.

Spread on top of the cooled cake bars and serve.

Store leftovers in an airtight container, in the refrigerator, for up to 3 days.