Cocoa-Carrot Carumba Bars Recipe

Ingredients

• ½ cup (125 g) unsweetened applesauce
• 0.33 cup (29 g) unsweetened cocoa powder
• 0.66 cup (135 g) superfine sugar
• ¼ cup (60 ml) vegetable oil
• Dash of salt
• 1 cup (125 g) Bob’s Red Mill white rice flour
• ¼ cup (30 g) Bob’s Red Mill tapioca flour
• 2 teaspoons (9.2 g) baking powder
• 1 cup (120 g) finely shredded carrots

• 2 cups (240 g) powdered sugar
• 0.33 cup (29 g) unsweetened cocoa powder
• 0.33 cup (67 g) Spectrum Organic Shortening
• 2 teaspoons (10 ml) vanilla extract
• 4 tablespoons (45 to 60 ml) water

1. Preheat oven to 350°F (180°C, or gas mark 4)
To make the bars
2. Cream together the applesauce, cocoa, sugar, oil, and salt. Add flours and baking powder and blend until smooth. Stir in shredded carrots.
3. Pour into a greased 9 x 13-inch (23 x 33-cm) baking pan.
4. Bake for about 50 minutes. Let cool.
5. To make the frosting: Mix all frosting ingredients until smooth. Use to frost cooled cake. Cut into bars.