Cranberry Dijon Pork Loin Roast with Apple Cider Glaze

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, beat the eggs, vegetable oil, granulated sugar, and brown sugar together until smooth and well combined. Add the vanilla extract and mix again.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
Fold in the grated carrots, crushed pineapple, shredded coconut (if using), and nuts (if using). Stir until everything is well combined.
Bake the Carrot Cake:

Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer them to a wire rack to cool completely.
Prepare the Cream Cheese Frosting:

In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar, one cup at a time, and continue to beat until the frosting is light and fluffy.
Stir in the vanilla extract and a pinch of salt. If the frosting is too thick, add a tablespoon of milk at a time until it reaches your desired consistency.
Assemble the Cake:

Once the cakes are completely cooled, place one layer on a serving plate or cake stand. Spread a generous layer of cream cheese frosting over the top.
Place the second cake layer on top and frost the top and sides of the cake with the remaining cream cheese frosting.
For an extra touch, decorate the cake with additional chopped nuts or a sprinkle of cinnamon on top.
Serve:

Slice and serve the Best Carrot Cake Ever with a cup of coffee or tea for a delightful treat.
Serving and Storage Tips: