For the Carrot Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the applesauce, grated carrots, crushed pineapple, chopped walnuts (if using), and raisins (if using).
7. Divide the batter evenly between the prepared cake pans and smooth the tops.
8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before frosting.

For the Maple Cream Cheese Frosting:

1. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
2. Add the powdered sugar, vanilla extract, and maple syrup. Beat until well combined and fluffy.
3. Once the carrot cakes are completely cooled, spread a layer of maple cream cheese frosting on top of one cake layer. Place the second cake layer on top and frost the entire cake with the remaining frosting.
4. Optional: Garnish with additional chopped walnuts or a drizzle of maple syrup.