For The Cake

Step 1: Preheat and Prepare:

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients:

• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this aside for later.

Step 3: Combine the Wet Ingredients:

• In a large mixing bowl, beat the vegetable oil and sugars (granulated and brown) together until well combined. Add the eggs one at a time, beating after each addition, and then stir in the vanilla extract.

Step 4: Add Carrots and Pineapple:

• Fold the grated carrots and crushed pineapple into the wet mixture. If you’re adding nuts, now is the time to fold those in too.

Step 5: Combine Dry and Wet Ingredients:

• Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to over-mix, as this can make the cake dense.

Step 6: Bake the Cake:

• Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool the Cakes:

• Allow the cakes to cool in their pans for about 10 minutes, then turn them out onto a wire rack to cool completely before frosting.

Make Cream Cheese Frosting

Step 1: Beat the Cream Cheese and Butter:

• In a large bowl, beat the softened cream cheese and butter together until light and creamy.

Step 2: Add Powdered Sugar and Vanilla:

• Gradually add the powdered sugar, 1 cup at a time, while continuing to beat the mixture on low speed. Add the vanilla extract and a pinch of salt, then beat until smooth and fluffy.

Step 3: Frost the Cake:

• Once the cakes are completely cooled, spread a generous layer of cream cheese frosting between the two cake layers. Then, frost the top and sides of the cake with the remaining frosting.