Preheat the oven to 350°F (175°C). 
Grease and flour two 9-inch round cake pans. 
In a large bowl, mix the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. 
Add the vegetable oil and eggs to the dry ingredients and beat until well combined. 
Fold in the grated carrots, chopped walnuts, crushed pineapple, and vanilla extract. 
Divide the batter evenly between the prepared cake pans. 
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. 
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely. 
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 400 kcal | Servings: 12 servings
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