Preheat oven to 350 degrees. Grease two 9-inch round pans and line bottom of each with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt until well combined. Set aside.
In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, pineapple, and vanilla extract until fully combined. Add the grated carrots into the wet ingredients and mix until combined.
Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined. Do not to over mix the batter.
Pour the cake batter evenly between both prepared cake pans. Bake for 30-35 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean. Remove from the oven, transfer to a wire rack, and allow to cool in the pans for about 20-25 minutes. Once the cakes have cooled, remove from the pans and return the cakes to the wire rack to finish cooling.