Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and dusting them with flour.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until light and fluffy.

In a separate bowl, blend the granulated sugar, brown sugar, and vegetable oil. Add the eggs one at a time, mixing well.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.

Fold in the grated carrots, drained crushed pineapple, and shredded coconut if using.

Pour the batter into prepared pans or a 9x13-inch baking dish and bake for 30-35 minutes until a toothpick comes out clean.

Allow the cakes to cool in the pans for 10-15 minutes, then transfer to a wire rack to cool completely.

Prepare the frosting by beating the cream cheese and butter until fluffy, then gradually add powdered sugar and vanilla, using milk or juice to achieve desired consistency.

Once the cake layers are cool, frost between the layers and on top. Optionally, add toasted coconut.