Preheat oven:

• to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix dry ingredients:

• In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Mix wet ingredients:

• In a separate bowl, beat the eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract until smooth and well combined.

Combine wet and dry:

• Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Add carrots and pineapple:

• Stir in the grated carrots, crushed pineapple, and optional walnuts until evenly distributed.

Bake:

• Divide the batter evenly between the two prepared cake pans and bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.

Cool:

• Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Make frosting:

• In a medium bowl, beat the cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar and vanilla extract, and continue to beat until fluffy.

Assemble the cake:

• Once the cakes are completely cooled, spread a layer of frosting on top of one cake. Place the second cake on top and frost the entire cake with the remaining frosting.

Serve and enjoy! Slice and enjoy your delicious homemade Jamaican Carrot Cake.