Famous Carrot Cake: A Moist, Flavorful Delight with Cream Cheese Frosting”

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
Make the Cake Batter:

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 with the vegetable oil, granulated sugar, and brown sugar until smooth and well-combined. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix.
Gently fold in the grated carrots, crushed pineapple, and chopped nuts and shredded coconut (if using).
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 comes out clean. The cakes should be golden brown and firm to the touch.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the Cream Cheese Frosting:

In a medium bowl, beat together the softened cream cheese and butter until smooth and fluffy.
Gradually add the powdered sugar, 1 cup at a time, beating until the frosting is light and creamy.
Stir in the vanilla extract and a pinch of salt. Continue to beat until the frosting is smooth and spreadable.
Assemble the Cake:

Once the cakes are completely cool, place one layer of the cake on a serving plate. Spread a generous amount of cream cheese frosting on top.
Place the second layer of cake on top and frost the entire cake, covering the top and sides with the cream cheese frosting.
Optional: Garnish with additional chopped walnuts, shredded coconut, or a sprinkle of cinnamon for extra flair.
Serve and Enjoy:

Slice the cake and enjoy! This carrot cake is perfect for a special occasion or as a delicious everyday treat.
Serving and Storage Tips: