Instructions
For the Cake:
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mix the wet ingredients: In a separate bowl, beat the eggs, vegetable oil, and vanilla extract together until well combined.
Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Add the extras: Fold in the grated carrots, chopped walnuts (if using), and crushed pineapple (if using). Mix gently until evenly incorporated.
Bake: Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cakes to cool in the pans for 10 minutes before removing them from the pans and transferring to a wire rack to cool completely.
For the Cream Cheese Frosting:
Beat the cream cheese and butter together until smooth and creamy.
Add the powdered sugar: Gradually add the powdered sugar, one cup at a time, beating until the frosting is smooth and fluffy.
Flavor the frosting: Stir in the vanilla extract and a pinch of salt.
Assemble the Cake:
Once the cakes have cooled completely, place one layer on a cake plate.
Spread a generous amount of cream cheese frosting over the top.
Place the second cake layer on top and frost the top and sides of the entire cake.
Decorate with additional walnuts or pecans if desired.
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