Preheat your oven to 350 degrees Fahrenheit, and line a square baking pan with parchment paper. You could also spray the bottom of the pan with cooking spray.

Melt the butter using the stove or the microwave. I like to use the stove, because then I can brown the butter somewhat, and that brings out a nutty flavor.

In a large bowl, combine the melted butter, brown sugar, vanilla extract, and almond extract. You can use a stand mixer with a paddle attachment on medium speed to handle this, and all the mixing to come.

Add the egg and egg yolk, whisking until the batter is smooth.

Add grated carrots. Use a spoon to fold the carrots into the batter until evenly distributed and well coated.

Add the dry ingredients (flour, cinnamon, nutmeg, ginger, and salt), and mix until all of the ingredients are completely blended together.

Pour batter into baking pan, and use a spatula to spread it out in an even layer.

While the blondies are baking, mix up your cream cheese frosting. In the bowl of a stand mixer, whip together the butter, cream cheese, and salt until light and fluffy.

Add vanilla, mix again, and then start adding the powdered sugar, one cup at a time.

Frost the cooled carrot cake bars with the cream cheese icing, and then sprinkled the top of the frosting with chopped pecans.

Use the parchment paper to remove the blondies from the pan, cut into squares, and eat up.