Prepare the Pans and Oven: Preheat your oven to 350°F (175°C). Grease and flour two or three 9-inch round cake pans or line them with parchment paper.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

Combine Wet Ingredients: In a large mixing bowl, use an electric mixer to beat the granulated sugar, brown sugar, and oil until well combined. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

Add Carrots and Extras: Stir the shredded carrots into the wet mixture. If using, fold in the nuts, pineapple, and/or raisins.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.

Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Make the Frosting: In a large bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and beat until creamy. Mix in the vanilla extract.

Assemble the Cake: Spread a layer of frosting on top of one cake layer. Place the second (and third, if using) layer on top and frost the top and sides of the cake. Decorate with extra chopped nuts or shredded coconut, if desired.