Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, ground cinnamon, nutmeg, and salt.

In another bowl, mix the vegetable oil and eggs together until thoroughly combined. Stir in the grated carrots and crushed pineapple.

Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Be careful not to overmix.

If using, fold in the chopped nuts gently into the batter.

Pour the batter evenly between the prepared cake pans. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Carefully transfer to a wire rack to cool completely.

For the creamy frosting, beat the softened cream cheese and butter together until smooth. Gradually mix in the powdered sugar. Add vanilla extract if desired.

Once the cakes are completely cooled, place one layer on a serving plate, spread a layer of frosting on top, then place the second layer on top and frost the top and sides.

Cut yourself a generous slice and enjoy every scrumptious bite!