Carrot Cake Bars with Cream Cheese Frosting

Preparing the Batter

1. Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal. The parchment is crucial for clean cutting later.
2. In a large bowl, whisk together the applesauce (or oil) and sugar until well combined. The mixture should look somewhat grainy but uniform in texture.
3. Add the eggs one at a time, whisking well after each addition. This gradual incorporation creates a smoother, more stable batter. You’ll notice the mixture becoming lighter in color and slightly fluffier.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until evenly distributed. This prevents any pockets of baking soda or powder in your finished bars.
5. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula just until combined. The batter will be thick, and you might see a few small streaks of flour – that’s perfect. Overmixing leads to tough bars.
6. Fold in the grated carrots, coconut, nuts (if using), vanilla, and crushed pineapple with its juice. The batter will loosen slightly as the moisture from the carrots and pineapple incorporates.

Baking and Frosting

7. Pour the batter into your prepared pan, spreading it evenly into the corners. The top should be level for even baking.
8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The top should be golden brown, and the edges will just begin to pull away from the sides of the pan.
9. Allow the bars to cool completely in the pan on a wire rack. Patience is key here – frosting warm bars will result in a melted mess.
10. While the bars cool, prepare the frosting. Beat the softened butter and cream cheese together until completely smooth and fluffy, about 2-3 minutes. The mixture should be uniform with no lumps.
11. Add the vanilla and beat to incorporate. Then gradually add the powdered sugar, beating on low speed initially to prevent a sugar cloud, then increasing to medium-high until the frosting is smooth and fluffy.
12. Once the bars are completely cool, spread the frosting evenly over the top. For a rustic look, create swirls with the back of a spoon; for a smoother finish, use an offset spatula.
13. For the cleanest cuts, refrigerate the frosted bars for 30 minutes before cutting into squares. Wipe your knife clean between cuts for professional-looking edges.