Carrot Bars Cream Topping (Printable Version)
# What You'll Need:
→ Cake
01 -
1¼ cups oil or unsweetened applesauce
02 -
2 cups granulated sugar
03 -
3 large eggs
04 -
2 cups all-purpose flour
05 -
1 tsp baking soda
06 -
1½ tsp baking powder
07 -
½ tsp salt
08 -
1 tsp ground cinnamon
09 -
2 cups shredded carrots
10 -
1 cup sweetened coconut flakes
11 -
1 cup nuts, chopped (skip if you want)
12 -
1 tsp pure vanilla
13 -
1 cup pineapple with juice, crushed (avoid syrup kind)
→ Cream Cheese Frosting
14 -
½ cup soft butter
15 -
8 oz softened cream cheese
16 -
1 tsp vanilla extract
17 -
1 lb confectioners sugar
# How to Make It:
01 -
Get your oven hot at 350°F (175°C).
02 -
Grab a big bowl and mix together the oil or applesauce with sugar and eggs.
03 -
Add the flour, baking soda, baking powder, salt and cinnamon and stir until everything's mixed.
04 -
Gently add carrots, coconut, nuts if you're using them, vanilla and pineapple with its juice.
05 -
Pour your mix into a 10x15-inch jelly roll pan that's greased lightly or lined with parchment.
06 -
Let it bake for about 25-30 minutes. It's done when you stick a toothpick in the middle and it comes out clean. Cool it completely.
07 -
Whip butter with cream cheese till light and fluffy. Throw in vanilla and sugar, then blend until it's smooth.
08 -
Put the creamy topping all over your cooled cake bars.
09 -
Any leftovers should go in a sealed container in the fridge and they'll stay good for 3 days.
# Additional Tips:
01 -
If your pan looks too small, save some batter for a couple cupcakes so it won't spill over.