Ingredients

The following ingredients have 4 Servings
  • 1/2 cup butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup plain yogurt (not Greek)
  • 3/4 cup carrots (finely grated or chopped (I used the food processor))
  • 1/2 cup apples (finely grated or chopped (I used the food processor))
  • 1 1/2 cups Bob's Red Mill Organic Unbleached All Purpose White Flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cloves
  • 16 ounces softened cream cheese
  • 1/2 tsp vanilla
  • 1/2 tsp coconut flavoring
  • 2 1/2 cups powdered sugar
  • 1 cup sweetened coconut shreds
  • pinch of salt
  • Chopped pecans (optional)

Instruction

  • Preheat oven to 350 degrees
  • In a large bowl, use a hand mixer to cream the butter and sugar together.
  • Add in eggs, vanilla, and yogurt, and mix well.
  • Fold in apples and carrots, and mix well.
  • In a separate bowl mix together Bob's Red Mills Organic Unbleached White Flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  • Combine the wet and dry batter, mixing until just combined. Do not overmix.
  • Line a 9 x 9 or 11 x 7 baking pan with parchment paper, and pour batter into the pan.
  • Bake for 30-35 minutes until no longer jiggly in the center, or until toothpick inserted in center comes out clean.
  • Let cool completely.
  • While cake cools, prepare frosting by mixing all frosting ingredients together in a large bowl with a hand mixer
  • Spread frosting over the top of the carrot cake bars, and garnish with chopped pecans.
  • Cut into slices and serve!