Directions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Add the vegetable oil and eggs to the dry mixture. Blend until the batter is smooth.
Fold in the grated carrots, crushed pineapple, vanilla extract, and chopped walnuts (if using).
Pour the batter evenly into the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Once cooled, generously frost the cakes with cream cheese frosting.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Calories: 450 kcal | Servings: 12 servings
