Preheat your oven to 175°C (350°F) and grease your cake pans, lining them with parchment paper for easy removal

In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly combined

In another bowl, mix sugar, brown sugar, and vegetable oil until well blended

Add eggs one at a time, beating well after each addition to create a smooth mixture

Stir in vanilla extract to enhance the flavor profile

Gradually add the dry ingredients into the wet mixture, mixing gently until just combined

Fold in grated carrots, ensuring they are evenly distributed throughout the batter

Add the crushed pineapple and mix gently; this adds moisture and sweetness to the cake

Fold in shredded coconut and nuts if using, being careful not to overmix

Divide the batter evenly between prepared cake pans and smooth the tops

Tap the pans lightly on the counter to remove air bubbles

Bake for 30 to 40 minutes or until a toothpick inserted into the center comes out clean

Allow cakes to cool in the pans for 10 to 15 minutes before transferring to a cooling rack

Let cakes cool completely before frosting to prevent melting

For frosting, beat cream cheese and butter together until smooth and creamy

Gradually add powdered sugar while mixing on low speed to avoid lumps

Add vanilla extract and pineapple juice, then beat until light and fluffy

Place one cake layer on a serving plate and spread a generous layer of frosting

Add the second layer and apply a thin crumb coat

Chill for 15 minutes to set the crumb coat

Apply the final layer of frosting evenly across the cake

Decorate with shredded coconut, pineapple chunks, or carrot shavings if desired

Slice and serve once frosting is set