• 2 cups all-purpose flour (can substitute with whole wheat flour for a nuttier flavor)
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg (optional, but highly recommended)
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 3 large eggs
• 1 cup vegetable oil (or substitute with melted coconut oil)
• 1/4 cup plain Greek yogurt or sour cream (helps keep the cake moist)
• 2 cups finely shredded carrots (about 4 medium carrots)
• 1/2 cup chopped walnuts or pecans (optional, for crunch)
• 1 teaspoon vanilla extract
• 1/2 cup crushed pineapple, drained (optional, for extra moisture and subtle sweetness)

In my experience, the substitution options here are great for tweaking the cake to suit what you have on hand—something I learned early on when pantry staples were scarce in my parents’ modest kitchen. For example, swapping brown sugar for a bit more white sugar works fine, though it changes the flavor slightly. And if nuts aren’t your thing or you have nut allergies, sunflower seeds can add a similar texture.