Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper. This ensures that your cakes come out easily and maintain their shape.

Step 2: Prepare the Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set this bowl aside. The blend of spices is what gives carrot cake its signature flavor, so feel free to adjust them to your preference, adding more cinnamon or nutmeg for a spicier kick.

Step 3: Mix the Wet Ingredients

In a large bowl, beat the eggs and sugars (granulated and brown) together with an electric mixer on medium speed until the mixture is smooth and pale. This will take about 2-3 minutes. Add the oil and vanilla extract, continuing to beat until well combined. The oil helps keep the cake moist and tender, so don’t worry about using a generous amount!

Step 4: Add the Carrots, Pineapple, and Nuts

Next, fold in the grated carrots, crushed pineapple (which adds both moisture and a slight sweetness), and any optional add-ins like chopped nuts and shredded coconut. These ingredients not only provide texture but also contribute to the cake’s moisture. Make sure the carrots are finely grated so they distribute evenly throughout the batter.

Step 5: Combine Wet and Dry Ingredients

Slowly add the dry ingredients into the wet mixture in batches, mixing gently after each addition. Be careful not to overmix; stir until everything is just combined. Overmixing could lead to a dense cake, and we want to keep the texture light and fluffy.

Step 6: Bake the Cake

Divide the batter evenly between the two prepared cake pans. Use a spatula to smooth the tops of the batter. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The cakes should have a golden-brown color and a springy texture when gently pressed.

Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely before frosting.

Step 7: Prepare the Cream Cheese Frosting

While the cakes are cooling, it’s time to prepare the frosting. In a large mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Make sure both ingredients are at room temperature to avoid lumps.

Gradually add the powdered sugar, 1 cup at a time, continuing to beat until smooth and fluffy. Add the vanilla extract and a pinch of salt to enhance the flavor, and beat for an additional 2 minutes until the frosting is light and airy.

Step 8: Assemble the Cake

Once the cakes have completely cooled, place the first layer of cake on a serving platter. Spread a generous layer of cream cheese frosting on top, smoothing it evenly across the surface. Carefully place the second cake layer on top and press it gently to secure it.

Frost the top and sides of the cake with the remaining cream cheese frosting. Use an offset spatula to smooth the frosting for a polished look. If you like, you can decorate the cake with extra chopped walnuts, shredded coconut, or even carrot decorations for a festive touch.

Step 9: Serve and Enjoy

Let the frosted cake sit for 30 minutes to an hour so the frosting can set and firm up slightly. This also gives the flavors time to meld together. Slice into the cake, and serve with a cup of coffee, tea, or a glass of cold milk.