Instructions:
1. Preheat your oven to 350°F (175°C). Prepare a 9×13 inch baking pan by greasing and flouring it.
2. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy. Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Slowly incorporate the dry ingredients into the wet mixture, stirring just until combined. Gently fold in the grated carrots, drained crushed pineapple, and chopped walnuts if using.
5. Spread the batter evenly in the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack.
6. For the frosting, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing until the frosting is silky. Stir in the vanilla extract.
7. Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Slice into bars and, if desired, garnish with additional walnuts.
Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Calories: 290 kcal per serving
Servings: 12 bars
