Carrot Cake Bars Packed Flavor (Print Version)

# Ingredients:

→ Bars

01 - ¾ cup (172g) unsalted butter, melted and cooled slightly
02 - ½ cup (107g) packed light or dark brown sugar
03 - ½ cup (100g) granulated sugar
04 - 1 large egg
05 - 1 large egg yolk
06 - 1½ teaspoons pure vanilla extract
07 - 1⅓ cup (170g) all-purpose flour, spooned and leveled
08 - 2½ teaspoons ground cinnamon
09 - 1 teaspoon ground ginger
10 - ½ teaspoon ground nutmeg
11 - ½ teaspoon salt
12 - 1 scant teaspoon baking powder
13 - 1 cup (100g) shredded carrots, loosely measured
14 - ½ cup (65g) finely chopped toasted pecans

→ Frosting

15 - 4 oz cream cheese, softened
16 - 4 tablespoons (57g) unsalted butter, softened
17 - 1½ cups (187g) powdered sugar
18 - ½ teaspoon pure vanilla extract
19 - Finely chopped toasted pecans (optional garnish)

# Instructions:

01 - Preheat oven to 350°F (175°C) with a rack in the center. Line a 9x9 square metal pan with foil or parchment paper and lightly grease it.
02 - In a large bowl, whisk together melted butter, brown sugar, and granulated sugar for one full minute until well combined. Whisk in the egg, egg yolk, and vanilla extract.
03 - In a separate bowl, mix flour, cinnamon, ginger, nutmeg, salt, and baking powder.
04 - Add the flour mixture to the wet ingredients and whisk until fully combined, being careful not to overmix. Tap excess batter off the whisk, then use a wooden spoon or silicone spatula to fold in shredded carrots and chopped pecans.
05 - Spread the batter evenly in the prepared pan. Bake for 22-26 minutes, or until a toothpick inserted in the center comes out clean. Let the bars cool completely on a wire rack.
06 - Using a hand mixer or stand mixer with a paddle attachment, beat cream cheese and butter until smooth. Gradually beat in powdered sugar and vanilla extract. If the frosting is too soft, add more powdered sugar or refrigerate for 20 minutes.
07 - Spread or pipe the frosting onto the cooled bars. Optionally, garnish with chopped pecans. Bars can be pre-cut before frosting for individual servings.
08 - Store the bars in the refrigerator and bring them to room temperature one hour before serving.

# Notes:

01 - Shred the carrots using medium or small holes on a box grater. Avoid pre-shredded carrots as they are too thick and won't soften properly during baking.
02 - Bars can be served cold or at room temperature for optimal flavor and texture.

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