Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy removal.

In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

In another mixing bowl, whisk together the granulated sugar, vegetable oil, and eggs until smooth.

Gradually add the wet ingredients to the dry ingredients, mixing until well combined.

Stir in the grated carrots, chopped nuts (if using), shredded coconut (if using), and vanilla extract until evenly distributed throughout the batter.

Divide the batter evenly between the prepared cake pans.

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 allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

In a large mixing bowl, beat the softened cream cheese and unsalted butter until smooth and creamy using an electric mixer or stand mixer.

Gradually add the powdered sugar, one cup at a time, beating on low speed until well combined.

Add the vanilla extract and continue beating until the frosting is smooth and fluffy.

Once the cakes are completely cool, place one layer on a serving plate or cake stand.

Spread a layer of cream cheese frosting evenly over the top of the first cake layer.

Carefully place the second cake layer on top of the frosting.

Frost the top and sides of the cake with the remaining cream cheese frosting, using a spatula to create a smooth finish.

Slice the carrot cake and serve it on its own or with a dollop of whipped cream for an extra treat.

Store any leftover cake in an airtight container in the refrigerator for up to 5 days.

Share the joy of homemade carrot cake with family and friends, and savor every moist and flavorful bite of this classic dessert