Start by setting your oven to 350°F (175°C) so it can preheat while you get everything else ready. Take a 9×13-inch baking pan and either grease it with butter or oil and dust it with flour, or just line it with parchment paper to prevent sticking.

Next, make the batter. Get a big mixing bowl and pour in the carrot cake mix. Crack in the eggs, add the oil, and pour in the milk. Use a hand mixer or a whisk and beat everything together for about two minutes, until the mixture is smooth and well combined.

Now it’s time to add the good stuff. Stir in the grated carrots, the crushed pineapple (make sure it’s well-drained), and the chopped nuts if you’re using them. If you want to throw in a little extra cinnamon or nutmeg, now’s the time. Gently fold everything in until it’s all mixed evenly.

Pour the batter into your prepared pan. Use a spatula to spread it out so the top is nice and even.

Put the pan in the oven and bake for around 30 to 35 minutes. To check if it’s done, stick a toothpick into the center if it comes out clean or with just a few crumbs, it’s ready.

Once it’s baked, take the pan out and let the cake cool in there for about 10 to 15 minutes. After that, carefully move the cake onto a wire rack and let it cool completely.

Once the cake is cool, spread cream cheese frosting over the top. If you like, sprinkle some extra chopped nuts on top for decoration.