Step 1

Preheat oven to 350°F.

Step 2

In a food processor or blender, puree the whole carrots. Add the apple sauce, and puree until smooth. Set aside.

Step 3

In a large mixing bowl, mix flour, baking soda, cinnamon, and salt. In a separate large mixing bowl, beat eggs and sugar together with a hand or stand mixer, then add the oil and beat well. Add the carrot and apple sauce puree and the shredded carrots, then gradually add the flour mixture and mix until combined.

Step 4

Add the batter to a greased half sheet pan (18u0022x13u(you can line the sheet pan with parchment paper instead of greasing it if you prefer) and bake at 350°F for 20-25 minutes, or until a toothpick comes out clean.

Step 5

While the cake is baking, make the frosting. Combine butter and cream cheese with a hand or stand mixer. Then add the vanilla and powdered sugar and mix until combined.

Step 6

Once the cake is done, let it cool completely, then top with frosting and spread evenly. We like to cut our cake into rectangular bars, but you can serve it however you like. To cut it into rectangular bars, cut the cake crosswise into fourths, then cut the fourths into thirds. Then cut lengthwise into fourths. Decorate with sprinkles, chopped nuts, or little piped carrots. Store in the refrigerator.