Vegan Carrot Cake Blondies

0 Preheat the oven to 350 degrees(F).
1 In a large mixing bowl, or the bowl of a stand mixer, add the vegan butter and brown sugar. Using a hand mixer, or the paddle attachment for the stand mixer, beat together for 1-2 minutes or until light and fluffy. 
2 Add the apple sauce and vanilla, and continue to beat until combined. About 1 more minute.
3 Fold in the shredded carrots with a rubber spatula. Set aside. 
4 In a separate mixing bowl, sift the flour, and then add the cinnamon, ginger, salt and nutmeg.  Whisk to combine. 
5 Now, while the hand mixer or stand mixer is running, add the dry ingredients to the wet ingredients, a little at a time, until everything is fully combined. Scraping down the sides of the bowl as needed. 
6 Then fold in the chopped pecans and raisins. 
7 Pour the batter into a 9x9 inch baking dish that is lined with parchment paper or sprayed with non-stick spray. Spread the batter out evenly with a rubber spatula and bake for 32-35 minutes or until a tooth pick comes out clean from the center of the blondies. 
8 Once the blondies are done, let them cool completely before frosting them, that will take an hour or two.
9 When ready to frost the blondies, add the vegan cream cheese, vegan butter and vegetable shortening to a large mixing bowl or bowl of a stand mixer. 
10 Using the whisk attachment for the mixer, begin to whip together the cream cheese, butter and shortening until fully combined. About 1-2 minutes. 
11 Then add the vanilla, and begin adding the powdered sugar a little at a time as the mixer runs until the sugar is fully incorporated. 
12 Add a pinch of salt, mix again briefly. 
13 Pour the frosting on top of the blondies and spread out evenly with your spatula. Top with extra pecans and raisins if desired. 
14 Chill until ready to serve. Then cut the blondies into squares and serve. Keep refrigerated when not serving.