Cooking Instructions:

Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with aluminum foil and grease it lightly to facilitate easy removal of the bars.

In a mixing bowl, combine the melted butter with the brown sugar. Stir in the vanilla extract, eggs, and finely grated carrots until well combined.

In a separate bowl, whisk together the all-purpose flour, granulated sugar, and any additional spices you choose to use. Gradually fold the dry ingredients into the wet mixture until just combined.

Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 28-32 minutes, or until the top looks set and the edges begin to pull away from the pan. A toothpick inserted into the center should come out clean.

Once baked, remove the pan from the oven and allow the carrot cake bars to cool completely in the pan before frosting them.

For the cream cheese frosting, beat the softened butter and cream cheese together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined. Adjust the sweetness by adding more powdered sugar if desired.

Once the bars are cooled, spread the cream cheese frosting evenly over the top. If desired, sprinkle with additional chopped walnuts for garnish.

For the best results when making Carrot Cake Bars, consider patting the shredded carrots dry with a paper towel to reduce excess moisture. This will help achieve a firmer texture.

Also, chilling the frosting in the fridge for at least 30 minutes before spreading it on the bars can make it easier to work with and improve its consistency. Enjoy your baking!