Preheat your oven to 350 degrees Fahrenheit. Grease two cake pans lightly with butter or spray. Line the bottoms with parchment paper for easier cake removal later.

In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon. Whisk everything together carefully until the dry ingredients look evenly mixed and smooth.

In another bowl, mix vegetable oil, brown sugar and granulated sugar well. Add eggs one at a time. Stir in vanilla extract until the mixture becomes creamy and smooth.

Fold shredded carrots, chopped walnuts and crushed pineapple into the wet mixture gently. These ingredients add moisture, texture, and delicious flavor to the homemade carrot cake.

Slowly add the dry ingredients into the wet mixture. Stir gently until combined completely. Do not overmix the batter because this can make the cake dense.

Divide the batter evenly between the prepared cake pans. Bake for about thirty-five minutes until a toothpick inserted into the center comes out clean and dry.

Remove the cakes carefully from the oven. Let them cool inside the pans for ten minutes. Transfer them onto a cooling rack until completely cool before frosting.

Beat cream cheese and butter together until smooth and fluffy. Add powdered sugar slowly while mixing. Stir in vanilla extract for sweet and creamy frosting flavor.

Place one cake layer on a serving plate. Spread frosting evenly over the top. Add the second layer and frost the top and sides completely.

Chill the cake for fifteen minutes before slicing. Serve the carrot cake cold or at room temperature with coffee, tea or milk for a delicious dessert.