A delightful twist on classic carrot bars, these spiced carrot cake squares are moist, flavorful, and topped with a creamy frosting.
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
Greasing the pan ensures the cake doesn't stick, making it easier to remove.
In a mixing bowl, whisk together the sugar and oil until well combined.
Using a whisk helps to evenly incorporate the ingredients.
Add the vanilla and eggs to the sugar mixture and beat until smooth.
Ensure the eggs are at room temperature for better mixing.
In a separate bowl, combine the flour, cinnamon, baking soda, and salt.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the batter light.
Fold in the grated carrots and chopped pecans.
Folding gently ensures the batter remains airy.
Pour the batter into the prepared pan and spread evenly.
Use a spatula to level the batter for even baking.
Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean.
Check the cake a few minutes before the timer to avoid overbaking.
Allow the cake to cool completely in the pan.
Cooling completely ensures the frosting won't melt.
In a bowl, beat the butter, cream cheese, vanilla, and confectioners' sugar until smooth and creamy.
Ensure the butter and cream cheese are softened for easier mixing.
Spread the frosting evenly over the cooled cake.
Use an offset spatula for a smooth finish.
Cut into squares and serve.
Wipe the knife between cuts for cleaner edges.
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