Preheat the oven to 350 degrees and spray a 9×13 baking dish with pam baking spray and line the bottom with parchment paper to insure no sticking happens while baking.

Using a medium bowl, whisk together the flour, ginger, cinnamon and salt until combined.

Using a medium pot, melt the butter. Once the butter is melted whisk in the light brown sugar and regular sugar until combined, melted and smooth. Allow to cool for 15 minutes.

Gradually mix in the eggs, vanilla and grated carrots into the melted butter mixture.

Gradually whisk in the dry ingredients into the wet and mix until a thick batter starts to form. Gently fold in 1 cup chopped pecans.

Scoop the batter into the tray and spread evenly. Bake in the oven for 20-25 minutes or until a toothpick comes out clean. Allow to cool.

Using a standing mixer with a paddle attachment, cream together the cream cheese and butter until light and creamy. Gradually beat in the powdered sugar and vanilla until combined, thick and smooth.

Spoon the frosting onto the cooled bars and spread evenly.

Sprinkle the remaining finely chopped pecans over the frosting.

Allow the frosting to set before cutting the carrot cake into bars and enjoy!