Preheat oven to 350°F. Line a 9 x 9-inch square pan with parchment paper, overlapping the sides of the pan slightly. Spray with cooking spray, set aside.
In a medium saucepot, melt butter. Remove from heat and stir in brown sugar; then, stir in vanilla, eggs, and carrots.
In a mixing bowl, sift or whisk together flour, cinnamon, ginger and salt. Stir dry ingredients and optional pecans into wet ingredients until combined.
Pour batter into prepared pan. Bake 25 minutes or until pick inserted in center comes clean.
Cool 5 minutes in the pan; then, lift out by the parchment paper. Continue to cool on a wire rack.