Decadent Carrot and Walnut Cake with Cream Cheese Frosting: A Perfect Sweet Treat

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper circles.
Mix dry ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Mix wet ingredients:

In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until smooth and combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Combine the dry and wet ingredients:

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
Add the carrots and walnuts:

Fold in the grated carrots, chopped walnuts, and optional crushed pineapple. This will add moisture and a lovely crunch to the cake.
Bake the 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. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the cream cheese frosting:

While the cakes cool, make the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, and beat until the frosting is fluffy and smooth. Stir in the vanilla extract and a pinch of salt.
Frost the cake:

Once the cakes have cooled completely, place one layer on a serving platter. Spread a generous amount of cream cheese frosting over the top. Place the second cake layer on top, and frost the top and sides of the entire cake.
Decorate (optional):

For a decorative touch, sprinkle extra chopped walnuts over the top or along the sides of the cake. You can also garnish with some additional grated carrot for extra color and texture.
Serving and Storage Tips: