1-First Step: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour two 9-inch round cake pans. If you prefer a sheet cake, prepare a 9×13 inch baking pan. This step ensures the cake does not stick and pops out easily after baking.

2-Second Step: In a large mixing bowl, whisk together the dry ingredients: the flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisking these together first distributes the leavening agents and spices evenly throughout the flour, preventing pockets of baking soda in the final cake.

3-Third Step: In a separate bowl, beat the eggs slightly. Then, add the vegetable oil and vanilla extract to the eggs. Whisk these wet ingredients until they are fully combined. The oil is the secret to a moist carrot cake, so do not be tempted to swap it for butter unless you prefer a denser texture.

4-Fourth Step: Pour the wet mixture into the bowl with the dry ingredients. Stir everything together with a spatula or wooden spoon just until the flour disappears. Be careful not to overmix, as this can make the cake tough. The batter will be thick and look slightly oily, which is exactly what you want.

5-Fifth Step: Fold in the grated carrots and the chopped nuts or drained pineapple if you are using them. Folding gently ensures you do not crush the air bubbles you created during mixing. The carrots will release moisture as they bake, further tenderizing the crumb.

6-Sixth Step: Divide the batter evenly between your prepared cake pans. Use a spatula to smooth the tops. Tap the pans gently on the counter a few times to release any large air bubbles trapped in the batter.

7-Seventh Step: Place the pans in the preheated oven. Bake for 30 to 40 minutes for round pans, or about 40 to 50 minutes for a 9×13 pan. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

8-Eighth Step: Remove the cakes from the oven and let them cool in the pans for about 10 minutes. This resting period allows the structure of the cake to set so it does not break when you remove it. Afterward, turn them out onto a wire rack to cool completely.

9-Ninth Step: While the cakes are cooling, prepare the cream cheese frosting. In a medium bowl, beat the softened butter and cream cheese together until smooth and creamy. It is important that both ingredients are at room temperature to avoid lumps.

10-Tenth Step: Gradually add the powdered sugar, one cup at a time, mixing on low speed until incorporated. Once all the sugar is added, mix in the vanilla extract. Increase the speed to medium-high and beat for another 2 minutes until the frosting is light and fluffy.

11-Final Step: Once the cakes are completely cool to the touch, assemble your masterpiece. Place one cake layer on your serving plate. Spread a generous layer of frosting over the top. Place the second layer on top and frost the top and sides of the entire cake. For a rustic look, use your spatula to create swirls in the frosting. You can also press extra chopped nuts into the sides of the cake for decoration. Serve immediately or refrigerate to set the frosting.