Preheat oven to 350º
Line the bottom of two round 9-inch cake pans with parchment paper. Set aside.
In a medium bowl, combine flour, baking soda, cinnamon, baking powder, salt, and nutmeg.
In a large bowl, with the mixer, beat eggs until blended. Gradually add sugar, then brown sugar; beat 2 minutes, frequently scraping the bowl with rubber spatula.
Beat in oil and vanilla. Reduce speed to low; add flour mixture and beat about 1 minute, until smooth, frequently scraping the bowl.
Fold in carrots, walnuts, raisins and pineapple with juice.
Pour batter into pans. Bake for about 40 minutes, until a toothpick inserted in center of the cake, comes out clean, with a few moist crumbs attached. Cool cake completely before frosting with Cream Cheese Frosting, (recipe below).
Cream Cheese Frosting
In a large bowl, with mixer on low speed, blend the butter and cream cheese together. Whip for 8 minutes.
Add the powdered sugar a cup at a time until blended.
Add the vanilla and blend, then increase speed to medium.
Beat 1 minute, or until smooth and fluffy.