Preheat oven to 350°F (175°C) — 10 minutes

In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt — 5 minutes

In another bowl, mix together oil, eggs, vanilla extract, grated carrots, and crushed pineapple — 5 minutes

Combine the wet and dry ingredients, mixing until just combined — 3 minutes

Fold in walnuts and raisins if using — 2 minutes

Grease and flour two 9-inch round cake pans — 5 minutes

Divide the batter evenly between the prepared pans — 2 minutes

Bake in the preheated oven for 30 minutes or until a toothpick inserted comes out clean — 30 minutes

Preheat the oven to 375°F (190°C) — 5 minutes

Roll out the puff pastry on a lightly floured surface — 2 minutes

Place the Brie cheese in the center of the puff pastry — 1 minute

Drizzle honey over the Brie and sprinkle with nuts and dried cranberries — 2 minutes

Fold the puff pastry over the Brie, sealing it well and trimming any excess — 3 minutes

Brush the pastry with beaten egg and sprinkle with salt — 2 minutes

Place the wrapped Brie on a baking sheet lined with parchment paper — 1 minute

Bake in the preheated oven for 15 minutes or until golden brown — 15 minutes

Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely — 10 minutes

Let it cool for a few minutes, garnish with fresh herbs if desired, and serve warm — 5 minutes