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Frosting
Preheat oven to 350°F. Spray two 9-inch round cake pans with nonstick cooking spray. Line bottoms of pans with parchment paper; spray paper with cooking spray
For cake, combine flour, baking soda, cinnamon and 1 teaspoon salt in medium bowl; mix well. Whisk eggs in large bowl. Add granulated sugar, oil, buttermilk and 1 tablespoon vanilla; whisk until well blended. Add flour mixture; stir until well blended. Add carrots, 1 cup walnuts coconut and pineapple; stir just until blended. Pour batter into prepared pans
Bake 25 to 30 minutes or until toothpick inserted into centers comes out clean. Cool in pans 10 minutes; remove to wire racks to cool completely
For frosting, beat cream cheese, butter and pinch of salt in large bowl with electric mixer at medium speed 3 minutes or until creamy. Add powdered sugar, orange juice, orange peel and 1 teaspoon vanilla; beat at low speed until blended. Beat at medium speed 2 minutes or until frosting is smooth .
Place one cake layer on serving plate; spread with 2 cups frosting. Top with second cake layer; frost top and side of cake with remaining frosting. Press 1¹¼ cups walnuts onto side of cake. Sprinkle remaining ¼ cup walnuts over top of cake.