Step 1

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Step 2

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and salt.

Step 3

In a separate bowl, mix the oil and eggs until well blended. Stir in the grated carrots, crushed pineapple, shredded coconut, and walnuts if using.

Step 4

Gently fold the wet ingredients into the dry mixture, stirring until just combined. Avoid overmixing.

Step 5

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

Step 6

Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.

Step 7

Let the cakes cool in the pans for 10 minutes, then carefully turn them out onto wire racks to cool completely.

Step 8

While the cakes cool, make the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.

Step 9

Frost the top of one cooled cake layer, place the second layer on top, and finish frosting the top and sides. Garnish with extra coconut or pineapple, if desired.