**Instructions**
1. **Preheat & Prep:** Preheat your oven to 375°F (190°C). Grease and flour an 8×8 inch baking dish, or line with parchment paper, leaving an overhang on two sides for easy removal.
2. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the rolled oats, flour, brown sugar, cinnamon, baking powder, baking soda, ginger, nutmeg, and salt.
3. **Combine Wet Ingredients:** In a separate medium bowl, whisk together the milk, applesauce, melted coconut oil (or butter), eggs, and vanilla extract until well combined.
4. **Combine Wet & Dry:** Pour the wet ingredients into the dry ingredients. Stir well until just combined. Don’t overmix.
5. **Add Carrots & Optional Add-ins:** Gently fold in the shredded carrots and any optional additions like nuts or raisins.
6. **Transfer to Dish:** Pour the mixture into the prepared baking dish and spread evenly.
7. **Bake:** Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean and the edges are lightly golden.
8. **Cool & Slice:** Let the squares cool completely in the baking dish on a wire rack before slicing into 9 equal squares. This helps them firm up and prevents crumbling.
9. **Serve & Enjoy:** Serve warm or at room temperature. These squares are delicious on their own or with a dollop of Greek yogurt or a drizzle of maple syrup.
**Short Tips**
* For extra moisture, you can add 1/4 cup unsweetened shredded coconut to the batter.
* Don’t overmix the batter; a few lumps are fine. Overmixing can lead to tough squares.
* Store leftover squares in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
* These squares freeze beautifully! Wrap individual squares in plastic wrap and then place them in a freezer-safe bag for up to 2 months. Reheat in the microwave or oven.
* Adjust the amount of brown sugar to your preference. If your carrots are very sweet, you might use a little less.
* You can grate your own carrots or use pre-shredded carrots for a time-saver.
