Creating this Pineapple Carrot Cream Cake can be a straightforward process if you follow these detailed steps:

1. Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Blend Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
3. Mix Wet Ingredients: In another mixing bowl, whisk the vegetable oil, eggs, grated carrots, crushed pineapple, and vanilla extract until well combined.
4. Combine Ingredients: Gradually fold the wet mixture into the dry ingredients. Be sure to mix just until combined to avoid overmixing.
5. Add Nuts: If desired, gently fold in the chopped walnuts for an added crunch.
6. Divide Batter: Pour the cake batter evenly into the prepared cake pans.
7. Bake: Place the pans in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for about 20 minutes. Carefully transfer them to wire racks to cool completely.
9. Frost the Cake: Once the cakes are completely cool, spread a generous layer of cream cheese frosting on top of one cake layer. Place the second layer on top and frost the top and sides.
10. Decorate and Serve: For an elegant touch, consider garnishing with additional walnuts or pineapple bits on top.

Following these steps will guide you in creating an incredible Pineapple Carrot Cream Cake that radiates warmth and joy.