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Preheat oven to 350 degrees and line an 8-x-8-inch baking pan with parchment paper.
In a pot over medium-low heat, add butter and brown sugar and cook for about 5 minutes, until butter is melted and sugar is completely dissolved. Remove from heat and let cool slightly, then whisk in egg and vanilla.
In a large mixing bowl, whisk together flour, cinnamon, nutmeg, cloves and salt. Add butter-sugar mixture, carrots and pecans and stir until a smooth batter forms. Pour batter into prepared pan and spread into an even layer.
Bake blondies for 25 to 30 minutes, until edges start to brown and a toothpick inserted into the center comes out clean. Remove from oven and let cool completely before frosting.
To make the frosting, in a mixing bowl, add cream cheese and beat for about 1 minute, until creamy. Add in remaining ingredients and continue mixing until fluffy and smooth and no lumps remain.
Transfer blondies to a cutting board and spread cream cheese frosting over top. Top with chopped pecans and shredded carrots, then slice and serve.
For a gluten-free version using a pre-made flour blend, we suggest Cup4Cup Multipurpose Gluten Free Flour (note, this one contains milk powder), Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, GF Jules Gluten Free All-Purpose Flour or King Arthur Gluten Free All-Purpose Flour.