2Grease, flour, and line with parchment or wax paper (3) 9 inch round cake pans, Or lightly grease and flour a 9x13 cake pan
3Using a large bowl, sift together flour, sugar, cinnamon, baking soda and salt
4In a smaller bowl stir together carrots, eggs, oil and pineapple. Then stir them into dry ingredients until mixture is well combined. **Hand mix only, do not use a electric mixture or it will make the cake dry**
5Divide mixture among the 3 cake pans, or pour into rectangular pan. Bake for 30 minutes, or 35 mins if using the rectangular pan, until a cake tester, or knife comes out clean, and the cake just begins to pull away from the edges of the pan. If using round pans, cool 10 mins before inverting onto cake racks, if you plan to serve cake directly out of the rectangular pan, cool completely in the pan
6Cream cheese frosting directions.
Using an electric mixer combine cream cheese and butter. Slowly beat in confectioners sugar until well combined. Beat in vanilla. When cake is completely cool, assemble round layers and front top and sides. Or spread frosting atop rectangular cake. Sprinkle with nuts.