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Set your oven to 350°F (175°C). Grease and lightly 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, nutmeg, and ginger.
Add the Wet Ingredients:
Add the vegetable oil and eggs to the dry mix. Stir until well combined.
Fold in the Goodies:
Gently fold in the grated carrots, drained crushed pineapple, vanilla extract, and chopped walnuts if using.
Divide and Bake:
Evenly divide the batter between the two prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cakes:
Let the cakes rest in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Frost and Decorate:
Once the cakes are completely cool, spread a generous layer of cream cheese frosting between the layers and over the top and sides.
Serving and Storage Tips:
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