Make the Carrot Cake Bars

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper, leaving an overhang on the sides for easy removal.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg (if using), and salt until well combined.

Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Add the eggs and vanilla extract, and whisk until smooth.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Add Carrots and Mix-Ins: Fold in the grated carrots, chopped nuts, shredded coconut, and crushed pineapple (if using) until evenly distributed throughout the batter.

Bake the Bars: Pour the batter into the prepared baking pan and spread it out evenly with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Bars: Allow the carrot cake bars to cool completely in the pan on a wire rack.

Make the Cream Cheese Frosting

Beat Cream Cheese and Butter: In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.

Add Powdered Sugar and Vanilla: Gradually add the powdered sugar, one cup at a time, beating well after each addition until smooth. Stir in the vanilla extract and beat until fully combined.

Frost and Serve

Frost the Bars: Once the carrot cake bars have cooled completely, spread the cream cheese frosting evenly over the top.

Slice and Serve: Slice the bars into squares or rectangles and serve. Store any leftovers in an airtight container in the refrigerator.