1-In a large bowl, beat the 4 large eggs for about 30 seconds until frothy.

2-Add 1 cup packed brown sugar and 1 cup packed granulated sugar, then beat until the mixture is light and fluffy.

3-Whisk in 1 and 1/2 cups vegetable oil and 1/2 teaspoon vanilla extract until well combined.

4-Add the dry ingredients 2 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons baking powder, 1 tablespoon cinnamon, 1 and 1/2 teaspoons nutmeg, 1 teaspoon ginger, and a pinch of salt and whisk just until combined.

5-Fold in the 3 cups finely grated carrots, the drained crushed pineapple, and any optional mix-ins like 1 cup golden raisins or nuts.

6-Divide the batter evenly among the prepared pans and bake for 22 to 26 minutes, or until a toothpick inserted comes out with moist crumbs.

7-Cool the cakes in the pans for 10 minutes, then invert them onto a wire rack to cool completely.

8-For the optional syrup, heat 1/3 cup reserved pineapple juice and 1/3 cup granulated sugar in a saucepan until it boils, then reduce heat and whisk until dissolved; chill it before use.

9-To make the frosting, beat 1 and 1/2 cups plus 2 tablespoons softened butter until creamy, gradually add 6 to 7 cups powdered sugar, then mix in 1 to 2 tablespoons heavy cream, a pinch of salt, 1/2 teaspoon cinnamon, and 1 tablespoon vanilla extract. Finally, beat in the 16 ounces cubed cream cheese last to keep it from weeping.

10-Assemble by placing one layer on a stand, brushing with syrup if using, spreading about 1 and 1/2 cups frosting, and repeating; chill after a crumb coat for 15-30 minutes before the final frosting layer.