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

Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

Add Wet Ingredients: Add vegetable oil and eggs to dry mix. Stir until smooth and combined.

Add Pineapple and Carrots: Fold in grated carrots, crushed pineapple, vanilla extract, and walnuts (if using).

Bake: Divide batter evenly between pans. Bake 30–35 minutes or until a toothpick comes out clean.

Cool and Frost: Let cool 10 minutes in pans, then remove. Frost with cream cheese frosting once fully cooled.