Hidden Veggie Carrot Cake Bars

Preheat oven to 350F (175C). Line a 9x13 baking pan with parchment paper, leaving an overhang on two sides for easy lifting.

In a large bowl, whisk together all-purpose-flour, white-sugar, brown-sugar, baking-powder, baking-soda, cinnamon, salt, nutmeg, and cloves until evenly combined.

Peel and grate carrots on the medium-hole side of a box grater until you have 1.5 cups loosely packed. Stir the grated carrot into the dry ingredients.

In a separate bowl, whisk eggs, sunflower-oil, and vanilla-extract until well combined. Pour into the dry ingredients and fold with a spatula until a smooth batter forms — no dry flour pockets.

Pour batter into the prepared pan and spread in an even layer. Tap the pan gently on the counter to release any air bubbles.

Bake 25-28 minutes, until the top is golden and a toothpick inserted in the center comes out with just a few moist crumbs. Cool completely in the pan on a wire rack before frosting.

Beat cream-cheese and butter together in a bowl with a hand mixer on medium speed, about 2 minutes, until smooth and fluffy.

Add white-sugar, vanilla-extract, and whole-milk. Beat on low until sugar is incorporated, then increase to medium-high and beat 1-2 minutes until silky and spreadable.

Spread cream cheese frosting in an even layer over the cooled cake. Cut into 12 rectangles (3 rows by 4 columns) with a clean knife for neat edges.