For the Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup honey
• 1 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts or pecans (optional)

For the Cinnamon Cream Icing:

• 8 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1–2 tablespoons milk (as needed for consistency)