Step 1

Make the bars:

Step 2

Preheat the oven to 350 F, and pan-spray an 8- by 8-inch baking pan.

Step 3

In a large bowl, using a sturdy spatula, mix together the butter and sugars, flexing your muscles for about 2 minutes, until they are fully combined. Add the egg and vanilla, and stir until the mixture is combined and fluffy, about 1 minute. Add the oil, and stir until everything is combined and super glossy, about 1 minute.

Step 4

Add the flour, salt, and baking powder into the mixing bowl. Toss together only the dry ingredients on top with the spatula first, before truly stirring them into the wet ingredients below. Mix until everything is just combined. Stir in the carrots and orange zest until they're well combined.

Step 5

Pour the batter into the prepared pan and spread it evenly across the surface. Bake at 350 F for 30 minutes, until the top and edges are golden brown and the bull's-eye center is set.

Step 6

Make the sunny glaze:

Step 7

In a small bowl, using a spoon or small spatula, stir together the powdered sugar, orange juice and zest, stirring until thick and smooth, 1 to 2 minutes.

Step 8

Use the glaze immediately or store it in an airtight container in the fridge for up to a week.

Step 9

To assemble:

Step 10

Cool the bars completely in the pan before getting your Jackson Pollock on and drizzling the glaze across the surface. Let the glaze set for 30 minutes before cutting into three rows of three squares and serving.

Step 11

At room temperature, covered with a lid or plastic wrap, the bars will keep fresh for 1 week.