Preheat your oven to 340°F (170°C) and grease two 8-inch round cake pans.

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

Create a well in the dry ingredients and add oil, eggs, and vanilla extract; mix until smooth.

Gently fold in grated carrots and crushed pineapple if using.

If including, fold in chopped walnuts or pecans.

Divide batter evenly between cake pans and bake for 30-35 minutes or until a skewer comes out clean.

Let cakes cool in pans for about 10 minutes, then invert onto a wire rack to cool completely.

Prepare frosting by beating cream cheese and butter together; gradually add powdered sugar until smooth.

Once cooled, frost the first layer of the cake and place the second layer on top, then frost the top and sides.