Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

In a large mixing bowl, sift together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

In another bowl, beat the eggs, vegetable oil, and vanilla extract until smooth.

Add the wet mixture to the dry ingredients and mix gently until just blended.

Fold in grated carrots, shredded coconut, and nuts if using.

Divide the batter evenly between prepared cake pans.

Bake for 40-45 minutes or until golden brown and a toothpick comes out clean.

Cool the cakes in the pans for 15 minutes before transferring to wire racks to cool completely.

Once cooled, generously apply cream cheese frosting between the layers and on top of the cake.

Sprinkle additional shredded coconut and chopped nuts on top before serving.