For the Carrot Cake:

1. First, let the eggs sit out to reach room temperature, or place them in a bowl of lukewarm water.
2. While you are waiting for the eggs to reach room temperature, you can prepare the carrots and pineapple. Drain the crushed pineapple of most of its water/ juice and set aside. Peel and grate 6- 8 carrots (depending on the size) to reach 2 1/2 cups total.  Set these aside as well.
3. Now, preheat the oven to 350°F.
4. Next, mix oil, sugar, cinnamon, nutmeg, eggs, and vanilla in a large mixing bowl.
5. In a separate bowl, whisk together the dry ingredients:  flour, baking powder, baking soda, and salt.
6. Add the dried ingredients gradually to the egg mixture, stirring as you add a bit at a time.
7. Now, fold the grated carrots and crushed pineapple into the batter. *If using chopped nuts, you can add these now as well.
8. Lightly grease a 9X13 baking pan with olive oil spray or preferred oil/ butter. Pour batter into the pan.
9. Bake for 50-60 minutes at 350°F.  All ovens bake differently, so watch the cake and test with the toothpick method (the toothpick comes out clean when done).
10. Set on a wire rack to cool.

For the Cream Cheese Frosting

1. While the cake is baking, you can set the butter and cream cheese on the counter to soften.
2. When the cake is nearly cool, combine the butter, cream cheese, and vanilla with a spatula.
3. Add powdered sugar gradually, stirring as you add it.  Blend until it is a creamy, smooth, and spreadable consistency.
4. Once the cake is cool, spread the icing on top of the cake evenly.
5. Cover tightly with plastic wrap and store in the refrigerator. Set the cake out on the counter 30 minutes before you are ready to serve it.