Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them and lining the bottoms with parchment paper.

In a large bowl, combine the flour, baking soda, baking powder, cinnamon, and salt; whisk together until well blended.

In another bowl, whisk the eggs and sugar together until light and fluffy, then mix in the vegetable oil until fully incorporated.

Gradually add the dry ingredients to the wet mixture, stirring gently to combine without over-mixing.

Fold in the grated carrots, crushed pineapple, shredded coconut, and optional nuts until evenly distributed.

Divide the cake batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

In a large mixing bowl, beat the softened cream cheese and butter until smooth, then gradually add the powdered sugar and vanilla extract until creamy.

Once the cakes are completely cool, place one layer on a serving plate, spread a generous layer of frosting on top, add the second layer, and frost the top and sides as desired.

Slice and serve the cake, enjoying the delightful flavors.