Ingredients:

  • 2 cups All-Purpose Flour, spooned and leveled
  • 1 cup Granulated Sugar
  • 1 cup Packed Light Brown Sugar
  • 2 tsp Baking Soda
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • 1/2 tsp Ground Nutmeg
  • 1 tsp Fine Sea Salt
  • 1 cup Neutral Oil (Canola or Vegetable)
  • 4 Large Eggs, room temperature
  • 1 Tbsp Vanilla Extract (for cake)
  • 3 cups Finely Grated Carrots (firmly packed)
  • 1 cup Chopped Walnuts or Pecans (Optional)
  • 1/2 cup (1 stick) Softened Unsalted Butter (for frosting)
  • 8 oz block Full-fat Cream Cheese, cold, cut into chunks
  • 3 cups Sifted Icing Sugar (Confectioners’ Sugar)
  • 1 tsp Vanilla Extract (for frosting)
  • 1/2 tsp Lemon Zest

Instructions:

  1. Prep & Preheat: Preheat oven to 350°F / 175°C. Grease and line the 9x13 inch pan with parchment paper, leaving an overhang on the two long sides.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, both sugars, baking soda, salt, and all spices until completely homogenous. Set aside.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk together the oil, room-temperature eggs, and vanilla extract until well combined.
  4. Mix Batter: Pour the wet ingredients into the dry ingredients. Mix on low speed (or by hand with a spatula) just until the flour streaks disappear. Do not overmix.
  5. Fold in Carrots: Gently fold in the finely grated carrots and chopped nuts (if using) using a rubber spatula.
  6. Bake: Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.
  7. Cool: Allow the cake to cool in the pan for 15 minutes, then use the parchment overhang to lift the cake out and transfer it to a wire rack. Cool completely to room temperature before frosting (approximately 45 minutes).
  8. Whip Butter: In a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the softened butter on medium speed until smooth and light.
  9. Add Cream Cheese: Add the cold cream cheese chunks and beat quickly until just combined and smooth. Do not over-whip.
  10. Incorporate Sugar & Finish Flavor: Gradually add the sifted icing sugar, mixing on low speed until incorporated, then increase to medium speed and beat for 1–2 minutes until light and fluffy. Stir in the vanilla extract and lemon zest.
  11. Frost, Chill & Cut: Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Chill the frosted cake in the refrigerator for at least 30 minutes to allow the frosting to set. Cut into 16 uniform bars.