Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• ¾ cup vegetable oil
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups grated carrots
• ½ cup crushed pineapple, drained
• ½ cup chopped walnuts (optional)

For the Cream Cheese Frosting:

• 1 cup cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon heavy cream (optional, for consistency)

For Garnish:

• Chopped walnuts
• Ground cinnamon (optional)

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Instructions:

1. Prepare the Oven: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.

2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. Combine Wet Ingredients: In another bowl, beat oil, granulated sugar, and brown sugar until well combined. Add eggs and vanilla extract, beating until smooth.

4. Combine Wet and Dry: Gradually mix the dry ingredients into the wet mixture until just combined. Fold in grated carrots, crushed pineapple, and walnuts if using.

5. Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on wire racks.

6. Prepare the Frosting: Beat cream cheese and butter together until smooth. Gradually add powdered sugar, mixing well. Stir in vanilla extract and heavy cream for a creamy consistency.

7. Assemble the Cake: Place one layer of cake on a serving plate and spread a layer of frosting on top. Add the second layer and frost the top and sides. Smooth the frosting with a spatula.

8. Decorate: Sprinkle chopped walnuts and a light dusting of cinnamon on top for a rustic finish.

This carrot cake is a delightful blend of warmth and sweetness, perfect for any occasion!