Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

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

In a large mixing bowl, combine the granulated sugar, brown sugar, oil, eggs, and vanilla extract. Beat until smooth and well combined.

Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.

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

Divide the batter evenly between the prepared cake pans and smooth the tops.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely.

To prepare the cream cheese frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.

Gradually add the powdered sugar, 1 cup at a time, beating well after each addition, until the frosting is thick and fluffy.

Mix in the vanilla extract until fully incorporated.

Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of frosting over the top.

Place the second cake layer on top and frost the top and sides of the cake with the remaining cream cheese frosting.

If desired, garnish the cake with additional chopped nuts or shredded coconut.

Refrigerate the cake for at least 1 hour before serving to allow the frosting to set.