Preheat the oven:
Preheat your oven to 180°C (350°F). Grease and line a 20cm (8-inch) round or square cake tin.

Mix the dry ingredients:
In a bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside.

Make the batter:
In a large mixing bowl, beat together the eggs, brown sugar, oil, and vanilla until smooth. Stir in the grated carrots and pineapple.

Combine and fold:
Gradually add the dry ingredients into the wet mixture and fold until just combined. Stir in the chopped nuts, if using.

Bake the cake:
Pour the batter into the prepared cake tin. Bake for 35–40 minutes or until a skewer inserted into the centre comes out clean. Allow to cool completely.

Prepare the frosting:
In a bowl, beat together the cream cheese and butter until smooth. Add the icing sugar and vanilla, and beat until fluffy.

Frost and garnish:
Spread the cream cheese frosting over the cooled cake. Garnish with a sprinkle of nuts or cinnamon if desired.

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