1-First Step: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line bottoms with parchment paper for easy release. Grate 2 cups fresh carrots finely; pat dry with paper towels to remove excess moisture. This prevents a soggy batter and ensures even baking.

2-Second Step: In a large bowl, beat 4 eggs, 1 1/2 cups sugar, and 1 cup oil until smooth and pale, about 2 minutes. Use a hand mixer for best results. This creates an emulsified base that traps air for fluffiness.

3-Third Step: In another bowl, sift together 2 cups flour, 2 tsp baking soda, 1 tsp cinnamon, and 1/2 tsp salt. Sifting aerates and prevents lumps. Gently fold dry mix into wet ingredients just until combined; overmixing leads to toughness.

4-Fourth Step: Stir in 2 cups grated carrots, plus optional 1 cup nuts and 1/2 cup raisins. For a carrot cake with pineapple recipe, drain and add 1/2 cup crushed pineapple now. Batter should be thick but pourable.

5-Fifth Step: Divide batter evenly between pans. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Rotate pans halfway for even browning. Cool in pans 10 minutes, then transfer to racks.

6-Sixth Step: Beat 8 oz softened cream cheese and 1/2 cup butter until creamy, 2 minutes. Gradually add 4 cups powdered sugar, 1 tsp vanilla, and pinch salt. Whip 3-4 minutes; thin with 1-2 tbsp milk if needed. Chill 30 minutes for easier spreading.

7-Final Step: Level cooled layers if domed. Place one on serving plate, spread 1 cup frosting, top with second layer. Frost top and sides generously. Garnish with chopped nuts or carrot curls. Chill 1 hour before slicing. Yields 12 servings; store as noted below.