Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and lining them with parchment paper.

In a mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.

In a separate bowl, whisk the wet ingredients: granulated sugar, eggs, vegetable oil, and vanilla extract until smooth.

Gradually combine the dry ingredients with the wet mixture, stirring gently. Fold in the shredded carrots, crushed pineapple, and any optional nuts or coconut.

Pour the batter evenly into the prepared pans and smooth the tops.

Bake for 28 to 32 minutes, checking with a toothpick for doneness.

Cool the cakes in the pans for 15 minutes, then transfer them to wire racks.

To make the frosting, beat together cream cheese and butter until creamy, then add powdered sugar, vanilla extract, and salt.

Once cooled, frost the cake layers and serve.

Garnish with shredded coconut or chopped nuts if desired.