For the Cake:

• 2 cups all-purpose flour (don’t pack it down when measuring)
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon (the good stuff, not the dusty old jar from 2015)
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg (fresh grated if you’re feeling fancy)
• 1/4 teaspoon ground ginger (adds that warm, tropical vibe)
• 4 large eggs, room temperature (they mix better when they’re not fridge-cold)
• 1 1/2 cups granulated sugar
• 1/2 cup packed brown sugar (light or dark, whatever you have)
• 1 1/4 cups vegetable oil (don’t substitute butter here – the oil keeps it super moist)
• 2 teaspoons vanilla extract
• 3 cups finely grated carrots (about 1 pound – use the small holes on your grater)
• 1 cup crushed pineapple, drained (save that juice for a tropical drink later!)
• 1 cup sweetened shredded coconut (toasted is even better if you have time)
• 1/2 cup chopped walnuts or pecans (optional, but highly recommended)
• Zest of 1 lime (this is the secret ingredient that makes it pop!)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened (full fat, because we’re not messing around)
• 1/2 cup butter, softened (also full fat – this isn’t the time for diet substitutions)
• 4 cups powdered sugar (sift it if it’s lumpy)
• 2 teaspoons vanilla extract
• 1 tablespoon fresh lime juice (brightens everything up)
• Pinch of salt (trust me on this)

For the Decorations (Optional but Fun):

• Extra toasted coconut flakes
• Pineapple wedges
• Lime zest
• Edible flowers if you’re feeling tropical and fancy