For the Carrot Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 1/2 cups granulated sugar
1/2 cup light brown sugar, packed
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 cups grated carrots (about 4-5 medium carrots)
1 cup chopped walnuts or pecans (optional)
1 cup crushed pineapple, drained (optional)
1/2 cup unsweetened shredded coconut (optional)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
1-2 tablespoons milk (as needed for consistency)
For Garnish (Optional):
Additional chopped walnuts or pecans
Grated carrot
Shredded coconut