Ingredients:

  • 2 cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • 1 cup Light Brown Sugar, packed
  • 2 tsp Baking Soda
  • 2 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Ground Ginger
  • 1 tsp Fine Sea Salt (for cake)
  • 4 Large Eggs, room temperature
  • 1 cup Vegetable Oil (or Canola)
  • 2 tsp Vanilla Extract (for cake)
  • 3 cups Carrots, finely grated
  • 1/2 cup Pecans or Walnuts, chopped (Optional)
  • 1/2 cup Unsalted Butter (for browning)
  • 8 oz block Cream Cheese, full-fat, softened
  • 4 cups Powdered (Icing) Sugar, sifted
  • 1 tsp Vanilla Extract (for frosting)
  • Pinch Fine Sea Salt (for frosting)

Instructions:

  1. Preparation: Preheat oven to 350°F (175°C). Grease a 9x13 inch pan and line it with parchment paper, leaving an overhang.
  2. Brown the Butter: Melt the 1/2 cup of butter in a heavy-bottomed saucepan over medium heat. Continue heating, stirring constantly, until brown flecks form at the bottom and a nutty aroma is released (5-8 minutes).
  3. Cool the Butter: Immediately pour the browned butter and the solids into a heatproof bowl. Chill in the refrigerator until cooled and slightly firm (semi-solid, about 20 minutes). Do not skip this step.
  4. Combine Dry Ingredients: In a large bowl, whisk together the flour, both sugars, baking soda, cinnamon, nutmeg, ginger, and 1 tsp salt.
  5. Add Wet Ingredients: In a separate medium bowl, whisk the eggs, vegetable oil, and 2 tsp vanilla extract until well combined.
  6. Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Mix until just combined, avoiding overmixing.
  7. Fold in Inclusions: Gently fold in the finely grated carrots and chopped nuts (if using) using a rubber spatula.
  8. Bake: Pour the batter evenly into the prepared pan. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean. Let the cake cool completely on a wire rack.
  9. Cream the Fats: Once the browned butter is slightly solidified, transfer it to a large mixing bowl along with the room-temperature cream cheese. Beat using an electric mixer until light and creamy (about 2 minutes).
  10. Add Dry Ingredients: Gradually beat in the sifted powdered sugar, the pinch of salt, and 1 tsp vanilla extract on low speed until incorporated. Increase speed and beat for 2–3 minutes until the frosting is smooth and fluffy.
  11. Frost and Slice: Once the cake is completely cool, lift it out of the pan. Spread the browned butter frosting evenly across the top.
  12. Chill and Serve: Chill the frosted bars for at least 30 minutes to set the frosting. Cut into squares and serve.