Preheat your oven to 350°F (175°C) and grease and flour a springform pan.

In a large bowl, combine the grated carrots with both granulated sugars and vegetable oil until blended.

Add the eggs individually, ensuring each is mixed in before adding the next.

In another bowl, whisk the flour with baking soda, baking powder, cinnamon, nutmeg, and salt.

Gradually mix the dry ingredients into the wet mixture until just incorporated.

Stir in the crushed pineapple before pouring the carrot cake batter into the prepared pan.

Beat the cream cheese with granulated sugar and vanilla until creamy.

Add the eggs one at a time, mixing until combined.

Carefully pour this mixture over the carrot cake batter.

Bake for about 60-70 minutes or until the center appears set.

Once out of the oven, cool in the pan for about 10 minutes before loosening the edges of the springform.

Refrigerate for at least 4 hours before serving.