Ingredients:

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup grated carrots
1/2 cup crushed pineapple, drained
1/2 cup shredded coconut
1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon pineapple juice (optional)
Directions:

Step 1: Preheat Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

Step 3: Combine Wet Ingredients
In a large bowl, beat together the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.

Step 4: Add Carrots and Pineapple
Stir in the grated carrots, crushed pineapple, shredded coconut, and chopped nuts (if using) into the wet mixture.

Step 5: Combine and Bake
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely in the pan.

Step 6: Prepare the Frosting
In a medium bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, and beat until creamy. If desired, add pineapple juice for extra flavor and beat until smooth.

Step 7: Frost and Serve
Spread the cream cheese frosting evenly over the cooled cake. Cut into bars and serve.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Servings: 12