Moist Carrot Cake Bars with Pineapple

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9x13 pan and line it with parchment paper, leaving an overhang for easy removal.
2. Whisk together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl until no clumps remain.
3. Create a well in the center and add the eggs, oil, and vanilla. Beat with a hand mixer on medium speed until smooth and mahogany-colored.
4. Gently fold in the finely grated carrots and drained pineapple using a spatula. Stir just until incorporated; avoid overmixing to keep the bars from becoming dense.
5. Pour the batter into the prepared sheet pan.
6. Bake for 35–40 minutes. The bars are done when the center springs back when lightly touched and the edges are a deep golden brown.
7. Cool completely in the pan. Frosting a warm cake will result in a melted, sliding mess.
8. Beat the softened cream cheese and butter until velvety and pale.
9. Gradually add powdered sugar, vanilla, and lemon juice. Whip on high for 2 minutes until fluffy.
10. Spread the frosting evenly across the cooled bars using an offset spatula.