• Preheat your oven to 350 degrees F. Lightly grease and flour two 8-inch cake pans. Set aside.
• In a large mixing bowl, beat together the sugar and oil until well combined.
• Beat in each egg one at a time.
• Sift in the flour, salt, baking soda, baking powder, and cinnamon.
• Beat until just combined.
• Add the drained pineapple, grated carrots, and chopped walnuts. Use a rubber spatula to fold those three ingredients into the cake batter.
• Transfer the cake batter to the prepared cake pans.
• Bake for 45-50 minutes or until a toothpick inserted into the middle of the cake comes out clean.
• Once baked, allow the cakes to cool in the pans for 15 minutes before turning them out onto a wire cooling rack to finish cooling. Once fully cooled, prepare the frosting.

For the Frosting:

• In a mixing bowl, beat the cream cheese until smooth and lump-free.
• Beat in the vanilla extract.
• Add the softened butter and beat into the cream cheese mixture until well combined and fluffy.
• Beat the confectioner's sugar into the cream cheese and butter mixture by adding a half cup at a time.
• Once all of the confectioner's sugar is incorporated, frost the cake. You can spread the frosting onto the cake with an offset spatula or transfer all of the frosting to a piping bag set with a large star tip. Pipe the frosting over the top surface of one cake and then set the second cake on top. Push down lightly so that the top cake adheres to the first layer of frosting. Repeat with the second cake layer.
• Garnish with more chopped walnuts. Slice and enjoy!