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Preheat oven to 350°F. Grease and line two 9-inch round cake pans.
In a bowl, whisk together flour, sugar, baking soda, cinnamon, nutmeg, and salt.
In another bowl, beat eggs and oil until smooth, then stir in carrots, pineapple, nuts, and vanilla.
Combine wet and dry ingredients just until blended.
Divide batter evenly between pans and bake for 30–35 minutes, until a toothpick comes out clean.
Cool cakes completely.
Beat cream cheese and butter until smooth, then mix in powdered sugar, vanilla, and salt until fluffy.
Frost generously between layers and over the top and sides.