• Preheat oven to 325°F. Line a 9x9-inch pan with parchment paper and lightly grease it for easy removal.
• In a bowl, sift together flour, baking soda, cinnamon, nutmeg, and salt.
  1 ½ Cups All-Purpose Flour, 1 ½ Teaspoons Baking Soda, 2 Teaspoons Ground Cinnamon, 1 Teaspoon Ground Nutmeg, ½ Teaspoon Salt
• In a separate large bowl, combine grated carrots, pineapple, brown sugar, oil, and eggs.
  2 ½ Cups Grated Carrots, 8 Ounces Crushed Pineapple, 1 ½ Cups Brown Sugar, 1 Cup Vegetable Oil, 3 Eggs
• Add chopped nuts, then stir in the dry ingredients until everything is mixed evenly.
  ½ Cup Walnuts
• Pour batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool slightly, then lift out of the pan using the parchment and transfer to a wire rack to cool completely.

Make the Frosting

• Beat the softened cream cheese until smooth.
  8 Ounces Cream Cheese
• Add the butter and vanilla; mix well.
  ¼ Cup Butter, 1 Teaspoon Vanilla Extract
• Slowly add the powdered sugar while beating until creamy.
  1 Cup Powdered Sugar
• Spread on the cooled bars and sprinkle chopped nuts over the top if desired.
  ½ Cup Walnuts