Preheat the oven to 350ºF. Spray a 9x13 baking pan with cooking spray.
In a small bowl, combine the flour, baking powder, soda, cinnamon, salt and nutmeg.
In a large bowl, combine the sugar, oil, vanilla and eggs. Whisk well.
Add the flour mixture into the wet ingredients and mix just until combined.
Fold in the carrots, pineapple (with juice) nuts and chocolate chips.
Pour the cake batter into the prepared pan. Bake for 45-50 minutes or until the center springs back when you touch it.
Cool completely, then dust with confectioners sugar.
Serve with a dollop of whipped cream.
Recipe Source: Toll House TreasuryRefer to the article above for more tips and tricks.The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**