Creating Pineapple Carrot Cream Cake is simple if you follow these clear steps:

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

2. Mix Dry Ingredients: In a mixing bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk until well blended.

3. Prepare Wet Ingredients: In another bowl, whisk together the vegetable oil and granulated sugar until smooth.

4. Add Eggs: Crack in the eggs, one at a time, whisking well after each addition. Add the vanilla extract and mix thoroughly.

5. Incorporate Vegetables: Fold in the finely grated carrots and drained crushed pineapple into the wet mixture. Stir until well mixed.

6. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid over-mixing for a tender cake.

7. Add Nuts: If using, fold in the chopped nuts gently.

8. Divide & Bake: Pour the batter evenly into the prepared pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.

9. Cool the Cakes: Remove from the oven and let the cakes cool in their pans for 10 minutes. Carefully transfer them to wire racks to cool completely.

10. Make Frosting: In a mixing bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla, mixing until creamy.

11. Assemble the Cake: Once the cakes are completely cool, place one layer on a serving platter. Spread a layer of frosting on top, then place the second layer on top.

12. Frost the Top and Sides: Use the remaining frosting to cover the top and sides of the cake, smoothing it out as you go.

13. Chill (Optional): For best results, chill the cake for about 30 minutes to let the frosting set before serving.

By following these steps, you’ll have a stunning and delicious Pineapple Carrot Cream Cake to share!