Apologies for the misunderstanding.

Here's an alternative carrot cake recipe

without pineapple, nutmeg, and coconut:

Ingredients:

For the cake:

250 grams all-purpose flour

200 grams granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
200 grams grated carrots
150 milliliters vegetable oil
3 large eggs
For the cream cheese frosting:

225 grams cream cheese, softened

115 grams unsalted butter, softened
300 grams powdered sugar
5 milliliters vanilla extract
Instructions:

Preheat your oven to 175°C (350°F). Grease and flour two 9-inch round cake pans or
line them with parchment paper.

In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda,
salt, cinnamon, and ginger.

Add the grated carrots, vegetable oil, and eggs to the dry ingredients. Mix until
well combined.

Divide the batter evenly between the prepared cake pans.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into
the center of the cakes comes out clean.

Remove the cakes from the oven and let them cool in the pans for about 10 minutes.
Then transfer them to a wire rack to cool completely.

To make the cream cheese frosting, beat the softened cream cheese and butter
together in a mixing bowl until smooth and creamy.

Gradually add the powdered sugar, one cup at a time, mixing well after each
addition.

Stir in the vanilla extract and mix until the frosting is smooth and fluffy.

Once the cakes have cooled completely, spread a layer of cream cheese frosting on
top of one cake layer. Place the second cake layer on top and frost the top and
sides of the cake with the remaining cream cheese frosting.

Optional: You can decorate the cake with grated carrots, chopped walnuts, or any
desired toppings.

Slice and serve the delicious carrot cake!

Enjoy your homemade carrot cake without pineapple, nutmeg, and coconut!