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1
For the cake: Preheat the oven to 350 degrees F. Grease two 9-inch cake pans with the butter.
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2
In a large bowl, add the granulated sugar, oil, brown sugar and eggs and mix together.
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3
Add the flour, carrots, coconut, walnuts, cinnamon, almond extract, baking powder, salt and pineapple and fold the ingredients together.
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4
Pour the batter into the prepared pans and place the pans on a baking sheet.
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5
Bake until a toothpick inserted into the centers comes out clean, about 40 minutes.
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6
Place the cakes on a cooling rack until completely cooled, about an hour.
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7
For the frosting: Meanwhile, in a stand mixer fitted with a paddle attachment, add the cream cheese, confectioners' sugar, butter and pineapple juice.
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8
Mix until smooth and incorporated.
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9
To frost the cake: Carefully remove the cooled cakes from the pans.
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10
Using an offset spatula, place a dollop of the frosting on the cake stand and spread to create a sticky base.
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11
Place one layer on the frosting on the cake stand.
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12
Thickly frost the entire top of the cake and place the other layer atop the now frosted one.
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13
Beginning with the top of the new layer, frost generously.
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14
Place a large dollop of frosting on the side of the cake and spin the cake to evenly frost the sides.
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15
Garnish with the remaining walnuts.
