Ingredients 

For the Bars:

• 1 cup (125 grams) all-purpose flour, or substitute with whole wheat flour, or use 1 cup (138 grams) gluten-free baking flour (like Bob's Red Mill 1-to-1 or King Arthur Flour Gluten-free Measure for Measure)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, room temperature (50 grams each without shell)
• 3/4 cup (150 grams) granulated sugar
• 6 tablespoons (91 grams) unsweetened applesauce
• 1/4 cup (60 ml) canola or vegetable oil
• 1/2 teaspoon vanilla extract
• 7 oz (198 grams, approx. 1 3/4 cups) grated and peeled carrots

For the Cream Cheese Frosting:

• 1/3 cup (75 grams) unsalted butter, softened
• 8 ounces (250 grams) full-fat cream cheese, room temperature
• 1/16 teaspoon salt
• 1/4 teaspoon vanilla extract
• 1 cup (120 grams) powdered sugar

Instructions 

1. Preheat and Prepare:
   • Preheat the oven to 350°F (175°C).
   • Line an 8x8-inch (20x20 cm) baking pan with parchment paper.
2. Mix Dry Ingredients:
   • In a medium bowl, combine the flour, cinnamon, ginger, nutmeg, baking soda, and salt.
3. Mix Wet Ingredients:
   • In a large bowl, whisk the eggs.
   • Add sugar, applesauce, oil, and vanilla. Mix until well combined.
4. Combine Dry and Wet Ingredients:
   • Gradually mix the dry ingredients into the wet ingredients until just incorporated.
5. Add Carrots:
   • Gently fold in the grated carrots, mixing just until combined.
6. Baking:
   • Bake for 23 minutes, or until a toothpick inserted into the center comes out clean.
   • Check at 20 minutes to ensure the center is not gooey.
7. Cooling:
   • Allow to cool completely on a wire rack for about 70 minutes before frosting.

1. Beat Butter and Cream Cheese:
   • Using an electric mixer, beat the butter and cream cheese until smooth.
2. Add Flavors and Salt:
   • Add salt and vanilla, mixing until combined.
3. Add Powdered Sugar:
   • Gradually add powdered sugar, beating after each addition until the frosting is fluffy.
4. Frost and Finish:
   • Spread the frosting evenly over the cooled cake.
   • Cut into 16 bars.
   • Garnish with pecans or festive decorations as desired.

Storage:

• Store the frosted bars in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Note:

• For best results, use a food processor with a grater attachment to grate the carrots. The cake base recipe is adapted from Smitten Kitchen's carrot cake.

Nutrition