For the Carrot Cake:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13 inch baking pan.
2. Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.
3. Prepare the wet ingredients: In a separate large bowl, combine the vegetable oil, granulated sugar, brown sugar, and eggs. Whisk until well combined.
4. Combine wet and dry ingredients: Gradually add the dry ingredients into the wet ingredients, mixing just until combined.
5. Add carrots and extras: Stir in the grated carrots, nuts (if using), and crushed pineapple. Mix until evenly distributed.
6. Bake: Pour the batter evenly into the prepared pans and bake for 30-35 minutes (for round pans) or 40-45 minutes (for a 9×13 inch pan), or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the cake to cool in the pans for 10 minutes before transferring it to a wire rack to cool completely.

For the Cream Cheese Frosting:

1. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Stir in the vanilla extract and continue beating until smooth and fluffy.

Assemble the Cake:

1. Once the cake has cooled completely, spread a generous layer of cream cheese frosting over the top of one of the cake layers (or over the entire cake if using a 9×13 inch pan).
2. If using two layers, place the second cake layer on top, and frost the entire cake with the remaining cream cheese frosting.
3. Optional: Garnish with additional chopped nuts or shredded coconut, if desired.