Making Pineapple Carrot Cream Cake can be a delightful experience by following these easy steps:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. Combine Wet Ingredients: In another bowl, whisk together the oil, eggs, grated carrots, crushed pineapple, and vanilla extract until thoroughly mixed.
4. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring until perfectly combined. Be careful not to overmix.
5. Add Nuts: If using, fold in the chopped walnuts or pecans gently.
6. Divide Batter: Pour the batter evenly into the prepared cake pans.
7. Bake: Place in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool: Allow the cakes to cool in the pans for about 15-20 minutes. Then, transfer to wire racks to cool completely.
9. Prepare Frosting: In a mixing bowl, beat together the cream cheese and butter until creamy. Gradually add powdered sugar and mix until smooth. Add vanilla extract and milk if necessary.
10. Assemble the Cake: Once cooled, place one layer on a cake plate. Spread frosting on top, then place the second layer on top and frost the top and sides of the cake.