Preheat your oven to 350°F (175°C) and prepare a 9x9 inch baking pan by lining it with parchment paper and spraying it with non-stick spray.

In a large mixing bowl, whisk together the melted unsalted butter and brown sugar until smooth and creamy, about 2 minutes. Add the vanilla extract, egg, and egg yolk, then fold in the grated carrots.

Sift the flour, ground ginger, cinnamon, and salt into the wet mixture. Stir gently until just combined, then fold in the chopped pecans.

Pour the batter into the prepared baking pan and bake for 32 to 35 minutes, until the edges are golden brown and the center is slightly moist.

Cool the blondies in the pan for at least 30 minutes before lifting them out using the parchment paper.

To make the cream cheese frosting, beat the softened cream cheese and unsalted butter until smooth and fluffy. Gradually mix in the vanilla extract and confectioners sugar.

Spread the frosting generously over the cooled blondies and sprinkle additional pecans on top. Cut into squares and serve.