I spread this thick, fragrant batter evenly into my prepared pan, smoothing the top with my spatula. I bake it for 28-35 minutes. I start checking at 28 minutes—the bars are done when the top is golden, the edges pull away from the pan, and a toothpick inserted into the center comes out clean or with a few moist crumbs. The smell is absolutely intoxicating. I let the bars cool completely in the pan on a wire rack before even thinking about frosting—this is crucial.
Pro Tips for Best Results
I tested the carrot texture three different ways: coarse shred, fine shred, and store-bought. Fine shredding on a box grater is the undisputed champion. Coarse shreds can be too crunchy, and store-bought are too dry. Fine, freshly grated carrots melt into the batter as it bakes, distributing moisture and flavor evenly and creating an incredibly tender crumb.
Here’s what I learned the hard way about the frosting: all ingredients must be at true room temperature. I once tried to soften cold cream cheese in the microwave, and it became a warm, greasy mess that would never whip up fluffy. Now, I leave the cream cheese and butter on the counter for at least two hours. They should be soft to the touch but not melty. This makes for a perfectly smooth, lump-free, spreadable frosting.
For the cleanest cuts and best presentation, chill the frosted bars. Once the bars are completely cool and frosted, I cover the pan and place it in the refrigerator for at least an hour. This firms up the frosting and sets the bars, so when I use a hot, clean knife to slice them, I get perfect, crumb-free squares with sharp edges.(See the next page below to continue…)