Ingredients:
- 250g all-purpose flour
- 300g brown sugar, packed
- 5g baking soda
- 5g baking powder
- 10g ground cinnamon
- 2g salt
- 150g large eggs (3 eggs), room temperature
- 120ml vegetable oil
- 120g unsweetened applesauce
- 340g finely grated carrots (about 3 cups)
- 60g chopped pecans (about ½ cup)
- 60g sweetened shredded coconut (about ½ cup)
- 225g full-fat cream cheese, softened
- 115g unsalted butter, softened
- 360g powdered sugar (about 3 cups)
- 5ml vanilla extract
- 1g pinch of salt
Instructions:
- Preheat your oven to 350°F (175°C) and grease your pan or line it with parchment paper for an easy release.
- In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, cinnamon, and salt.
- Beat in the eggs, oil, and applesauce until the mixture is smooth.
- Fold in the grated carrots, pecans, and coconut using a spatula until just combined.
- Spread the batter evenly into the prepared pan.
- Bake for 30–35 minutes.
- Allow the cake to cool completely in the pan.
- Beat the softened cream cheese and butter on medium speed until the mixture is pale and fluffy.
- Gradually add the powdered sugar, vanilla, and salt, beating until velvety.
- Spread the frosting in an even layer across the cooled bars.