Ingredients:
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar
3 large eggs
1 teaspoon vanilla extract
2 cups grated carrots
½ cup crushed pineapple, drained
½ cup chopped walnuts (optional)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
¼ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Directions:
Preheat the Oven:
Set your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
Mix Dry Ingredients:
In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger, whisking them together well.
Cream Butter and Sugars:
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. Add the eggs one at a time, ensuring to beat well after each addition, then mix in the vanilla extract.
Combine Wet and Dry Ingredients:
Gradually incorporate the dry mixture into the butter mixture, stirring until just combined. Add the crushed pineapple, walnuts, and chopped carrots and fold gently.
Bake the Bars:
Pour the batter into the baking pan, being sure to distribute it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the middle comes out clean. Let the cake cool fully in the pan on a wire cooling rack.
Make the Frosting:
For the cream cheese frosting, beat together the cream cheese and butter until smooth.
Add the powdered sugar gradually while mixing the mixture until it becomes creamy.
. Stir in the vanilla extract.
Frost and Serve:
Spread the cream cheese icing on top of the cake when it has cooled fully. Cut into bars and, if desired, garnish with extra chopped walnuts.