Here’s a classic recipe for homemade carrot cake:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, beat the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated carrots, crushed pineapple, and chopped nuts (if using) until evenly distributed throughout the batter.
Divide the batter evenly between the prepared cake pans and spread it out evenly with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
While the cakes are cooling, prepare the cream cheese frosting. In a large mixing bowl, beat the cream cheese and unsalted butter until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract.
Once the cakes are completely cooled, frost the top of one cake layer with a generous amount of cream cheese frosting. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.