Hawaiian Carrot Pineapple Cake

Ingredients:

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup vegetable oil
4 large eggs
2 cups grated carrots
1 cup chopped pineapple, drained
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)
Cream cheese frosting (for topping) use whatever frosting you like.

Method:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. We will
Cut each sponge and have 4 layers at the end.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined. In a separate bowl, whisk together the vegetable oil and eggs until smooth. Stir in the grated carrots, crushed pineapple, and vanilla extract.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
If using, fold in the chopped walnuts.
Pour the batter into the prepared baking pan(s). Smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Once cakes are cooled, cut them and spread a generous layer of cream cheese frosting over the top of the cake