Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Sprinkle flour on top to prevent sticking.

In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

In another bowl, beat together the granulated sugar, brown sugar, and vegetable oil until smooth and glossy.

Add the eggs one at a time, mixing fully before adding the next.

Gradually mix in the dry ingredients until just combined, then fold in the grated carrots and crushed pineapple. If desired, add chopped nuts.

Divide the batter evenly between the prepared cake pans and smooth the tops.

Bake for about 25-30 minutes or until a toothpick inserted comes out clean.

Allow the cakes to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.

In a mixing bowl, beat the softened cream cheese and butter until fluffy.

Gradually add the powdered sugar, mixing well in between, then stir in the vanilla extract.

If needed, add milk one tablespoon at a time until you reach the desired consistency.

Once the cakes are completely cool, place one layer on a serving plate and add a generous layer of frosting.

Place the second layer on top and frost the top and sides as desired. Optionally, add crushed nuts or toasted coconut.