1. Preheat your oven to 350°F and grease two 9-inch round cake pans. Line the bottoms with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, beat eggs, then stir in vegetable oil and crushed pineapple (including juice). Fold in the grated carrots. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix. Divide the batter evenly between the prepared pans and bake for about 30–35 minutes, or until a toothpick comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely. Frost cooled cakes with cream cheese frosting, stack layers if desired, and serve.