Creating this carrot cake is a delightful journey. Follow these steps for an incredible outcome:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Combine Wet Ingredients: In another bowl, mix the oil, eggs, grated carrots, crushed pineapple, and vanilla extract until well combined.
4. Combine Mixtures: Gradually pour the wet mixture into the dry ingredients, stirring until just combined.
5. Add Nuts: If using, fold in the chopped walnuts or pecans until evenly distributed.
6. Divide the Batter: Pour the batter evenly into the prepared cake pans.
7. Bake: Place the pans in the preheated oven and bake for 30-40 minutes. Check for doneness with a toothpick; it should come out clean.
8. Cool: Remove from the oven and allow the cakes to cool in the pans for 15 minutes. After that, transfer them to a wire rack to cool completely.
9. Prepare the Frosting: While the cakes cool, beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar, mixing until fluffy. Stir in vanilla extract.
10. Assemble the Cake: Once the cakes have completely cooled, place one layer on a serving platter and spread a layer of frosting on top. Place the second layer on top and frost the entire outside of the cake.
11. Decorate: Optionally, decorate the top with extra nuts or shredded carrots for a beautiful finish.