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

In a large mixing bowl, whisk together the vegetable oil, granulated sugar, brown sugar, and eggs until smooth and creamy. Add the vanilla extract and stir well.

Fold in the finely grated carrots and drained crushed pineapple into the wet ingredients.

In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.

Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. If using walnuts, fold them in now.

Divide the batter between the prepared pans and bake for 25-30 minutes, checking with a toothpick for doneness.

Remove the cakes from the oven and cool in the pans for about 10 minutes before transferring to wire racks.

Once cool, frost with cream cheese frosting or desired topping.