• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
• In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
• In a separate bowl, mix oil and eggs until well combined. Add the wet ingredients to the dry ingredients and stir until just combined.
• Fold in grated carrots, crushed pineapple, and chopped walnuts.
• Evenly distribute the batter between the prepared pans. Smooth the tops with a spatula.
• Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Rotate pans halfway through if needed.
• Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Cream Cheese Frosting:

• In a large bowl, beat cream cheese and butter until smooth.
• Add powdered sugar and vanilla extract. Beat until creamy and well combined.

Assembling and Decorating:

• Once the cakes are completely cool, use a serrated knife to level off the tops, ensuring an even surface.
• Spread a thick layer of cream cheese frosting on top of one leveled cake layer.
• Place the second-level cake layer on top, creating a sandwich.
• Frost the entire cake with a thin “crumb layer” and place the cake into the fridge to chill for 30 minutes. Doing this will help keep the final layer of frosting smooth.
• After the cake has chilled, frost the entire cake using the remaining cream cheese frosting, ensuring a thick layer.
• Decorate the sides with additional chopped walnuts, and get creative with designs on top using any leftover frosting.