Carrot Cake with Cream Cheese

• Preheat your oven to 350°F (175°C). Grease and flour your baking pan(s) or line them with parchment paper to prevent sticking.
• In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg until well combined.
• In another bowl, whisk together 1 cup vegetable oil and 4 large eggs until smooth. Stir in the grated carrots and the drained 1 cup crushed pineapple.
• Slowly add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix; the batter should be thick but smooth. If using, fold in 1 cup chopped walnuts at this point.
• Pour the batter into your prepared pan(s) and smooth the top. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary slightly depending on your oven and pan size.
• Allow the cake to cool in the pan for about 15 minutes, then transfer it to a cooling rack to cool completely before frosting.
• In a bowl, beat together 8 oz softened cream cheese and 1/2 cup softened unsalted butter until smooth and creamy. Gradually add 4 cups powdered sugar, beating well after each addition. Stir in 1 teaspoon vanilla extract. Adjust the consistency by adding more powdered sugar if needed.
• Once the cake is completely cool, generously spread the cream cheese frosting over the top (and sides if using round layers). For a decorative touch, use a spatula or piping bag.