Creating this Pineapple Carrot Cream Cake is easy if you follow these simple steps:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, beat the vegetable oil and eggs until well combined.
4. Gradually add the wet mixture to the dry ingredients, mixing until just combined. Do not overmix!
5. Fold in the grated carrots, crushed pineapple, and vanilla extract. Mix until well distributed.
6. If desired, gently fold in the chopped walnuts or pecans for an added crunch.
7. Divide the batter evenly between the two prepared cake pans.
8. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in their pans for about 15-20 minutes. Then, carefully transfer them to wire racks to cool completely.
10. While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
11. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated. If the frosting is too thick, add 1-2 tablespoons of milk to achieve the desired consistency.
12. Once the cakes are completely cooled, spread a generous layer of cream cheese frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.