Ingredients

• 2 cups all purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 cup vegetable oil or melted butter
• 4 large eggs
• 2 tsp vanilla extract
• 3 cups freshly grated carrots
• 1/2 cup chopped nuts, raisins, or shredded coconut (optional)

• 8 oz cream cheese, room temperature
• 1/2 cup butter, room temperature
• 3 to 4 cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x13 inch pan and line with parchment paper.
2. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a separate bowl, whisk granulated sugar, brown sugar, oil, and eggs until smooth. Stir in vanilla.
4. Add wet ingredients to dry ingredients and stir until just combined. Fold in grated carrots and any optional mix ins.
5. Pour batter into the prepared pan and spread evenly. Bake for 30 to 35 minutes, until a toothpick comes out clean.
6. Cool the bars completely in the pan on a wire rack.
7. Beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla until creamy.
8. Spread frosting evenly over the cooled bars, then slice into squares.

Notes

• Grate carrots fresh for the moistest texture. Pre shredded carrots are too dry.
• Spoon and level your flour rather than scooping to avoid dense bars.
• Bars taste even better the next day, once the spices have settled.

Storage

• Refrigerator: covered, 4 to 5 days
• Freezer: unfrosted bars, up to 2 months

Nutrition (Estimate, per bar)