Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. <
P id=”instruction-step-2″>2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
P id=”instruction-step-3″>3. In a separate bowl, whisk together oil and eggs until smooth.
P id=”instruction-step-4″>4. Gradually add the wet mixture to the dry ingredients, stirring until just combined.
P id=”instruction-step-5″>5. Fold in grated carrots, crushed pineapple, vanilla, and walnuts (if using).
P id=”instruction-step-6″>6. Divide the batter evenly into prepared pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
Id=”instruction-step-7″>7. Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
Id=”instruction-step-8″>8. Frost with cream cheese frosting and serve.
