Ingredients
Scale
- ¾ cup (172g) unsalted butter (melted and cooled slightly)
- ½ cup (107g) packed brown sugar (light or dark)
- ½ cup (100g) granulated sugar
- 1 large egg plus 1 egg yolk
- 1½ teaspoons pure vanilla extract
- 1⅓ cup (170g) all purpose flour (spooned and leveled)
- 2½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 scant teaspoon baking powder
- 1 cup (100g) shredded carrots (loosely measured, not packed)
- ½ cup (65g) finely chopped toasted pecans
- 4 oz cream cheese (softened)
- 4 tablespoons (57g) unsalted butter (softened)
- 1½ cups (187g) powdered sugar
- ½ teaspoon pure vanilla extract
- finely chopped toasted pecans (optional garnish)
Instructions
- Preheat the oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
- In a mixing bowl, combine melted butter, brown sugar, and granulated sugar until smooth. Add eggs and vanilla extract; whisk until fully incorporated.
- In another bowl, mix flour, cinnamon, ginger, nutmeg, salt, and baking powder. Gradually fold this dry mixture into the wet ingredients using a spatula.
- Stir in shredded carrots and chopped pecans until evenly distributed.
- Pour the batter into the prepared pan and bake for 23 minutes or until a toothpick comes out clean. Allow it to cool completely before frosting.
- For the cream cheese frosting, beat softened cream cheese and butter together until creamy, then mix in powdered sugar and vanilla until smooth. Frost the cooled bars.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Use fresh carrots for better moisture and flavor. Avoid overmixing to maintain lightness in your bars. Feel free to add raisins or swap pecans for walnuts as desired.