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 soda, baking powder, salt, cinnamon, and nutmeg.
3. In a separate bowl, beat the eggs, vegetable oil, and vanilla extract until well combined.
4. Gradually add the wet mixture to the dry ingredients, stirring until just combined.
5. Fold in the grated carrots, crushed pineapple, and nuts, if using, until evenly distributed.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
9. For the frosting, beat together the cream cheese and butter until smooth and creamy.
10. Gradually add the powdered sugar and vanilla extract, mixing until light and fluffy.
11. Once the cakes are completely cool, spread a generous layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
12. Chill the cake for at least 30 minutes before serving to allow the frosting to set.

This cake is a labor of love, much like those afternoons spent with my grandmother, learning the art of patience and precision in cooking.