Ingredients 

• 1 cup (125g) all-purpose flour (or whole wheat; for gluten-free, use 1 cup Bob's Red Mill 1-to-1 Gluten-Free Baking Flour or King Arthur Measure for Measure Flour)
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• 1 tsp baking soda
• ¼ tsp salt
• 2 large eggs, room temperature
• ¾ cup (150g) granulated sugar
• 6 tbsp (91g) unsweetened applesauce
• ¼ cup (60ml) canola or vegetable oil
• ½ tsp vanilla extract
• 7 oz (198g / 1¾ cups) grated and peeled carrots

• ⅓ cup (75g) unsalted butter, softened
• 8 oz (250g) full-fat cream cheese, room temperature
• 1/16 tsp salt
• ¼ tsp vanilla extract
• 1 cup (120g) powdered sugar

Instructions

Make the Cake:

1. Preheat the oven to 350°F (175°C). Line an 8”x8” (23x23 cm) pan with parchment paper.
2. In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, baking soda, and salt. Set aside.
3. In a large bowl, whisk eggs, then mix in sugar, applesauce, oil, and vanilla until well combined.
4. Gradually stir the dry ingredients into the wet mixture until just combined.
5. Fold in the grated carrots, mixing only until incorporated.
6. Pour batter into the prepared pan and bake for 23 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool completely on a wire rack (about 70 minutes) before frosting.

Make the Frosting:

1. Beat butter and cream cheese with an electric mixer until smooth.
2. Mix in salt and vanilla extract. Gradually add powdered sugar (½ cup at a time) and beat until light and fluffy.

Assemble & Serve:

1. Spread frosting evenly over the cooled cake.
2. Cut into 16 bars and garnish with pecans or festive decorations if desired.
3. Store leftovers covered in the fridge for up to 4 days or freeze for up to 3 months.

Notes:

• A food processor with a grater attachment makes quick work of shredding the carrots.
• Cake base adapted from Smitten Kitchen’s carrot cake recipe.

Nutrition