Ingredients

• baking spray with flour
• 0.5 cups unsalted butter
• 2 cups shredded carrot
• 0.5 teaspoons ground cardamom
• 1 , 15.25-ounce
• 3 large eggs
• 2.5 teaspoons vanilla extract
• 1 , 8-ounce
• 4 cups powdered sugar
• 2 teaspoons grated lemon zest
• 0.75 teaspoons salt
• 0.5 cups pecans

Instructions

1. 1 Gather all ingredients. Preheat oven to 350 degrees F (180 degrees C). Grease a 13- x 9-inch baking pan with baking spray; line bottom and sides with parchment paper leaving a 2-inch overhang on long sides.
2. 2 Heat 2 tablespoons butter in a skillet over medium heat. Add carrots and cook, stirring frequently, until softened and just starting to brown slightly, about 8 minutes.
3. 3 Transfer to a heatproof bowl; stir in cardamom. Chill in the refrigerator, uncovered, until completely cool, about 15 minutes.
4. 4 While carrots cool, beat cake mix, 1 egg, 1 1/2 teaspoons vanilla extract, and remaining 1/2 cup butter in a large bowl with an electric mixer on medium-low speed just until combined, 30 seconds to 1 minute.
5. 5 Pat mixture evenly into the bottom of the prepared pan.
6. 6 Beat cream cheese in a separate large bowl with an electric mixer on medium speed until smooth and creamy, 1 to 2 minutes, stopping to scrape down sides.
7. 7 Add powdered sugar, lemon zest, salt, remaining 2 eggs, and remaining 1 teaspoon vanilla; beat on medium-low speed until smooth and creamy, about 1 to 2 minutes. Stir in cooled carrots and pecans until evenly dispersed.
8. 8 Spread cream cheese mixture evenly over cake mix layer in pan.
9. 9 Bake in the preheated oven until top is lightly golden, shiny, and slightly crackly, about 40 minutes. Let cool completely in pan on a wire rack, about 2 to 3 hours. (It's OK if topping sinks slightly as it cools.)
10. 10 Using parchment paper as handles, remove from pan and cut into bars. Dust with powdered sugar. Garnish with pecans.

Nutrition per serving