Make the Cake Layers:
Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
Whisk Wet Ingredients: In a separate very large bowl, whisk the granulated sugar, brown sugar, and oil until combined. Whisk in the eggs one at a time, then stir in the vanilla.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients and stir with a spatula until just combined. Do not overmix.
Fold in Add-Ins: Fold in the grated carrots, chopped nuts, and drained pineapple (if using) until evenly distributed.
Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool Completely: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack, remove the parchment, and cool completely. The cakes must be completely cool before frosting.
Make the Whipped Cream Cheese Frosting:
Cream Base: In a large bowl, beat the cold cream cheese and softened butter together with an electric mixer until completely smooth and lump-free.
Add Sugar and Flavor: Add the sifted powdered sugar, vanilla, and salt. Beat on low until combined, then on high for 1 minute until smooth.
Whip the Cream: In a separate, clean, cold bowl, whip the cold heavy cream until stiff peaks form.
Fold Together: Gently fold the whipped cream into the cream cheese mixture in two additions until no white streaks remain. Do not beat or stir vigorously, or you will deflate the frosting.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
Place the second cake layer on top.
Apply a thin “crumb coat” of frosting over the entire cake. Refrigerate for 15-30 minutes to set.
Frost the top and sides of the cake with the remaining frosting. Decorate with additional chopped nuts or a sprinkle of cinnamon.
Pro-Tips for the Absolute Best Results
Room Temperature Eggs: They incorporate into the batter more easily, creating a smoother, more uniform texture.
