Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans or one 9x13-inch baking dish and line with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Whisk until smooth, then add the eggs one at a time, mixing well after each addition.

Gradually add the dry ingredient mixture to the wet mixture, stirring gently until no flour streaks remain.

Fold in the grated carrots and crushed pineapple. Optionally, fold in the shredded coconut.

Pour the batter into the prepared pans and bake for 30-35 minutes for round pans or 40-45 minutes for a 9x13 pan.

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

Beat together the cream cheese and butter until fluffy. Gradually add powdered sugar, vanilla extract, and enough milk or juice to achieve desired consistency.

Frost the cooled cakes generously with the cream cheese frosting and garnish as desired.