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1
In a medium mixing bowl, add the grated carrots and brown sugar. Mix well to combine. Set aside and let rest for 60 minutes, mixing occasionally.
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2
Preheat the oven to 350 degrees F. Lightly grease and flour two round 10-inch cake pans. Set aside.
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3
In a medium mixing bowl add the flour, baking soda and cinnamon. Mix well to combine. Set aside.
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4
In a kitchen mixer, such as a KitchenAid fitted with a paddle attachment, add the sugar and eggs and mix well on medium speed until light and fluffy.
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5
Add the oil and vanilla extract and mix well to combine.
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6
With the mixer on low, slowly add the flour mixture. Mix well to incorporate.
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7
Add the pineapple and mix well.
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8
Remove the bowl from the mixer and, using a rubber spatula, fold in the walnuts.
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9
Pour the cake batter into the two prepared cake pans. Bake on the middle rack for about 35-40 minutes until firm on top and a cake tester comes out clean.
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10
Allow cakes to cool completely before trimming and frosting.
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11
In a kitchen mixer, such as a KitchenAid fitted with a paddle attachment, cream the butter and cream cheese on high until smooth and well incorporated. Add the vanilla.
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12
With the mixer on low, slowly add the sugar and mix well. Put the mixer on high to make the frosting very smooth and free of any lumps.
