1. Prepare the Cake Base
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or lightly grease with nonstick spray.
In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, ginger, and nutmeg.
In a separate large bowl, beat butter, sugar, and brown sugar until light and fluffy.
Add eggs and vanilla extract, mixing until just combined.
Gradually mix in the dry ingredients in two batches. Fold in the shredded carrots until evenly distributed.
Pour batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
2. Make the Frosting
In a medium bowl, beat cream cheese, butter, and vanilla until smooth and creamy.
Add powdered sugar one cup at a time, beating well after each addition until the frosting is fluffy and spreadable.
If desired, separate a small portion of frosting and color with orange and green food coloring for piping carrot decorations.
3. Frost and Serve
Once the cake has cooled, spread frosting evenly over the top.
Slice into bars and garnish with frosting decorations, sprinkles, or a light dusting of cinnamon.
