Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.

In a large bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Stir well until all dry ingredients are evenly mixed.

Add the vegetable oil and eggs to the bowl with the dry mixture. Beat together until the batter is smooth and fully combined.

Gently fold in the grated carrots, crushed pineapple, and vanilla extract. If using, add the chopped walnuts and stir until evenly distributed.

Pour the batter evenly into the prepared cake pans, smoothing the tops with a spatula.

Bake the cakes for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking to keep the cake moist.

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, carefully transfer them to a wire rack to cool completely.

Once the cakes are fully cooled, spread the cream cheese frosting generously between the layers and over the top and sides of the cake.