Carrot Cake Bars (V, V+, GF)

Directions

• Step 1 Preheat oven to 350 °F.
• Step 2 Using vegan butter, coat 8” x 8” square pan
• Step 3 Add 1/2 tablespoon of vinegar and add to the 1/2 cup non dairy milk and set aside.
• Step 4 In a mixing bowl add the dry ingredients (gf flour, baking soda, baking powder, salt, sugar, cinnamon) and mix together.
• Step 5 Next add the non dairy milk with the vinegar to the dry ingredients and also add in the 1/2 cup very hot water and mix.
• Step 6 Then blend in the shredded carrots, applesauce, pineapple, flaked coconut and pecan pieces.
• Step 7 Place mixture into pan and bake for 25 minutes. (When done, a toothpick should come out clean.)
• Step 8 Take a dull knife and edge around the sides of the pan to make sure the cake bar is loose.
• Step 9 Place a plate or serving dish upside down over pan and flip over holding both pan and plate so cake comes out cleanly onto the serving plate.
• Step 10 Let cool.
• Step 11 For the Frosting:
• Step 12 Place vegan cream cheese and butter in the mixer.
• Step 13 Add 1 cup of confectioner sugar at a time blending in between.
• Step 14 Squeeze the juice from half a lemon (note: I squeeze right over a tea strainer that catches seeds and allows juice to flow through)!
• Step 15 You can put a dusting of cinnamon in if you would like.
• Step 16 Frost the carrot cake bars and slice. ***We found this to be an incredibly fun dessert! The taste and texture are fantastic and the bars are very dense but are extremely moist!