Carrot Cake Bars with Cream Cheese Frosting

Carrot Cake Bars with Cream Cheese Frosting Cake: One 1¼ cups unsweetened applesauce or oil, this is what my Nana used 2 cups sugar 3 eggs Two 2 cups flour 1 tsp baking soda 1½ tsp baking powder ½ tsp salt 1 tsp cinnamon Three 2 cups grated carrots 1 cup shredded sweetened coconut 1 cup chopped nuts optional 1 tsp vanilla 1 cup crushed pineapple not drained! {use the pineapple in JUICE not syrup} Cream Cheese Frosting: ½ c butter, softened 8 oz cream cheese, softened 1 tsp vanilla 1 lb powdered sugar Preheat oven to 350 degrees. Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients. Pour into a lightly greased or parchment lined 10x15-inch jelly roll pan. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely! For the frosting: Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth. Spread on top of the cooled cake bars and serve. Store leftovers in an airtight container, in the refrigerator, for up to 3 days. Notes I have two 10x15 jelly roll pans and one fits inside the other so I know they are not all made the same size. When you are pouring the batter into the pan, if it looks like it's going to be a little too much, just put some of the batter aside and make a cupcake or two.