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Preheat oven to 325 degrees. Grease, flour, and line with parchment or wax paper (3) 9 inch round cake pans, Or lightly grease and flour a 9x13 cake pan.
Using a large bowl, sift together flour, sugar, cinnamon, baking soda, and salt.
In a smaller bowl stir together carrots, eggs, oil, nuts, and pineapple.
Then stir them into dry ingredients until mixture is well combined.
Divide 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. The cake will just begin 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.
Prepare the cream cheese frosting. 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, frost round layers, front top, and sides.
Or spread frosting atop the rectangular cake. Decorate and sprinkle with nuts, if desired.