Prep your pans: Heat oven to 350°F (175°C). Grease and line two 8-inch round pans with parchment, or use a 9x13-inch pan. Lightly flour the sides.

Mix the dry ingredients: In a large bowl, whisk 2 1/2 cups flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon fine salt, 2 teaspoons cinnamon, 1 teaspoon ginger, and a pinch of nutmeg.

Combine wet ingredients: In another bowl, whisk 1 cup neutral oil, 1 cup brown sugar, 1/2 cup granulated sugar, 4 large eggs, and 2 teaspoons vanilla until smooth and slightly thickened.

Bring the batter together: Pour wet into dry. Stir gently until mostly combined. Do not overmix.

Fold in the good stuff: Add 3 cups finely shredded carrots, 1/2 cup well-drained crushed pineapple (optional), and 1/2–3/4 cup chopped nuts and/or 1/2 cup raisins if you like. Fold until evenly distributed.

Fill and bake: Divide batter between prepared pans (or pour into the 9x13). Bake 25–30 minutes for rounds, 35–40 minutes for a sheet, until a toothpick comes out with a few moist crumbs.

Cool completely: Let cakes rest 10 minutes in the pan, then turn out onto racks. Cool to room temperature before frosting.

Make the frosting: Beat 8 ounces cream cheese and 1/2 cup unsalted butter until smooth and fluffy. Add 2 1/2–3 cups powdered sugar, a pinch of salt, 1 teaspoon vanilla, and a squeeze of lemon juice or 1/2 teaspoon lemon zest. Beat until creamy and spreadable.

Frost: For layers, place one cake on a plate, add frosting, top with the second layer, and finish with more frosting. For a sheet cake, spread evenly over the top.

Finish and serve: Sprinkle with extra nuts or a light dusting of cinnamon if you like. Slice and enjoy.