Follow these simple steps to create your Moist Carrot Cake with Cream Cheese Frosting:

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined.
3. Add Wet Ingredients: Create a well in the center, and add the vegetable oil and eggs. Mix until all wet ingredients are incorporated.
4. Combine Carrots and Pineapple: Stir in the grated carrots and crushed pineapple. If using, fold in the chopped nuts.
5. Divide and Pour: Divide the batter evenly between the two prepared cake pans.
6. Bake: Place in the preheated oven and bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the Cakes: Once baked, remove from the oven and let the cakes cool in the pans for about 15-20 minutes before transferring them to wire racks to cool completely.
8. Prepare Cream Cheese Frosting: In a mixing bowl, beat together the softened cream cheese and butter until creamy. Gradually add in the powdered sugar and mix until smooth. Stir in the vanilla extract. If the frosting is too thick, add milk a tablespoon at a time until the desired consistency is reached.
9. Frost the Cake: Once the cakes are completely cooled, place one layer on a serving platter. Spread a generous amount of cream cheese frosting on top before placing the second layer on top. Frost the top and sides of the entire cake.
10. Decorate (Optional): Garnish with additional chopped nuts or edible flowers for an elegant touch.