01 -
Preheat oven to 175°C. Grease or line a 20×20 cm baking pan with parchment paper for easy lifting.
02 -
In a medium bowl, whisk together flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt until fully blended.
03 -
In a large bowl, whisk vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until the mixture is smooth and homogenous.
04 -
Gradually fold the dry mixture into the wet base until just combined for a tender texture. Avoid overmixing.
05 -
Gently fold the grated carrots and walnuts or pecans, if using, into the batter until evenly distributed.
06 -
Spread batter evenly in the prepared pan. Bake 25–30 minutes, or until a toothpick inserted in the centre emerges clean. Cool completely in the pan.
07 -
In a medium bowl, beat softened cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, mixing until the frosting is fluffy and free of lumps.
08 -
Spread frosting over cooled cake bars. Slice into squares or rectangles. Garnish with additional chopped nuts or a dusting of cinnamon if desired.