Follow these simple steps to create your delightful Pineapple Carrot Cream Cake:

1. Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Prepare two round 9-inch cake pans by greasing and flouring them.

2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon.

3. Combine Wet Ingredients: In another bowl, whisk together the vegetable oil, eggs, grated carrots, crushed pineapple, and vanilla extract until well mixed.

4. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Avoid overmixing to keep the cake light and fluffy.

5. Add Nuts (Optional): If you’re using nuts, fold them in gently at this stage for added texture and flavor.

6. Divide and Pour Batter: Pour the batter evenly into the prepared cake pans.

7. Bake: Place the pans in the preheated oven and bake for 30-40 minutes. Check for doneness by inserting a toothpick in the center. It should come out clean.

8. Cool the Cakes: Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer them onto wire racks to cool completely.

9. Prepare the Cream Cheese Frosting: In a mixing bowl, combine the softened cream cheese and butter. Beat until creamy, then gradually add the powdered sugar and vanilla, mixing until smooth.

10. Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of cream cheese frosting on top. Add the second cake layer and frost the top and sides of the cake with the remaining cream cheese frosting.