Ingredients

• 1/2 cup Butter
• 1 cup Granulated Sugar
• 2 large Eggs
• 1 tsp Vanilla Extract
• 1/2 cup Plain Yogurt not Greek-style
• 3/4 cup finely grated or chopped Carrots I used the food processor
• 1/2 cup finely grated or chopped Apples I used the food processor
• 1 1/2 cups Organic Unbleached White All-Purpose Flour
• 1 tsp Baking Soda
• 1/4 tsp Baking Powder
• 1/2 tsp Salt
• 1 tsp Ground Cinnamon
• 1/2 tsp Ground Nutmeg
• 1/2 tsp Ground Cloves

• 16 oz Cream Cheese softened
• 1/2 tsp Vanilla Extract
• 1/2 tsp Coconut Flavoring
• 2 1/2 cups Powdered Sugar
• 1 cup Sweetened Coconut Shreds
• Salt
• Chopped Pecans optional

Instructions

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