1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment circles.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and orange zest. Set aside.
3. In a large mixing bowl, beat together the granulated sugar, brown sugar, and oil until smooth.
4. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
5. Add the dry ingredients to the wet ingredients in batches. Mix gently until just combined—don’t overmix.
6. Fold in the grated carrots, crushed pineapple, and if using, nuts and raisins. The batter will be thick.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
9. Cool cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Frosting:

1. In a large bowl, beat the cream cheese and butter until smooth and fluffy.
2. Add vanilla and salt, then gradually beat in the powdered sugar until smooth and spreadable.
3. If the frosting is too thick, add 1 teaspoon of milk at a time to loosen it. If it’s too thin, chill briefly or add a little more sugar.

Assemble:

1. Once cakes are completely cooled, place one layer on your serving plate. Spread a thick layer of frosting on top.
2. Place the second layer on top and frost the top and sides.
3. Decorate with chopped nuts, shredded coconut, or a sprinkle of orange zest if desired.
4. Chill for 20 minutes before slicing for neater pieces.