Preparation

1. Preheat the oven to 350°F (175°C). Grease two 9-inch round pans and line the bottoms with parchment paper.
2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
3. In a larger bowl, whisk together granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
4. Stir the dry mixture into the wet mixture just until no dry flour is visible; do not overmix.
5. Fold in grated carrots and crushed pineapple, lightly draining the pineapple if necessary but keeping some juice for moisture.
6. Fold in optional nuts or coconut if using.

Baking

1. Divide the batter evenly between the prepared pans and bake for 28 to 35 minutes, or until a toothpick comes out clean or with a few moist crumbs.
2. Allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.

Frosting

1. Beat cream cheese and butter together until smooth. Gradually add powdered sugar to taste, followed by vanilla and salt.
2. If needed, adjust consistency with a teaspoon of milk if too thick.

Assembly

1. If necessary, level the tops of the cooled cakes. Place the first layer on a plate and spread a generous amount of frosting over it.
2. Add the second layer and frost the top and sides. Optionally, add a thin crumb coat, chill for 15 minutes, and add final frosting.
3. Top with nuts, toasted coconut, or carrot ribbons if desired.