Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them or lining them with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger until well combined.

Add the vegetable oil and eggs into the dry mixture. Mix on low speed until your batter is smooth and uniform. Optionally, add a splash of vanilla extract for extra flavor.

Gently fold in the grated carrots and well-drained crushed pineapple. If desired, add chopped walnuts.

Divide the batter evenly between the prepared pans and smooth out the tops.

Bake in the preheated oven for 30 to 35 minutes. To check for doneness, insert a toothpick in the center; it should come out clean or with a few moist crumbs.

Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack. Let them cool completely before frosting or serving.