1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.

3. In another bowl, combine the oil and eggs, then whisk until well blended.

4. Stir in the grated carrots, crushed pineapple, walnuts if using, and vanilla extract.

5. Add the wet ingredients to the dry ingredients and mix just until combined.

6. Divide the batter evenly between the prepared cake pans.

7. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

8. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer to wire racks to cool completely.

9. Once fully cooled, frost with cream cheese frosting as desired.

10. Slice and serve at room temperature.