Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them with butter or non-stick spray, then lightly dusting with flour.

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

In a separate bowl, combine the granulated sugar and eggs, beating them together until smooth. Gradually drizzle in the vegetable oil while continuing to mix.

Fold in the shredded carrots and drained crushed pineapple until evenly distributed.

Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.

Divide the batter between the prepared cake pans and bake for 30-35 minutes, or until a toothpick comes out clean.

Let the cakes cool in the pans for about 10 minutes before turning them out onto wire racks to cool completely.

For the frosting, beat together the softened cream cheese and butter until creamy. Gradually add the powdered sugar and vanilla, mixing until smooth.

Spread frosting on one cooled cake layer, place the second layer on top, and frost the top and sides.

Decorate the top with extra pineapple chunks or shredded coconut if desired.