Directions:
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Add the vegetable oil and eggs to the dry ingredients, and mix until well combined.
Stir in the grated carrots, crushed pineapple, vanilla extract, and chopped walnuts (if using).
Divide the batter evenly between the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out
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