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1
Preheat your oven to 350F. Grease and four a 9 in. round cake pan or a bundt pan. I usually use a 9 inch springform pan.
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2
Combine dry ingredients in a small bowl. Add oil, sugar and vanilla to eggs. Beat well. Stir in dry ingredients and mix well. Stir in carrots, walnuts, and pineapple. Scrape into the greased cake pan (I do not believe in dividing 2 layer cakes between 2 pans, I think they have much better texture if you bake it all in one thick layer and then cut it in half horizontally. It gives a much better surface texture in the middle for interfacing with frosting.).
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3
Bake until cake springs back when pressed and a toothpick inserted into the center comes out clean (I cannot remember how long this actually takes, I just always go by testing, but I think it's just a bit over an hour. Less if you're using a bundt pan).
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4
Let cool about 10 min. Loosen edges with a knife and invert onto a plate, then place a serving platter over the cake and holding the cake between the plate and the serving platter, flip it again so that it is right side up on the serving dish. Or if you are using a springform pan, just remove the outside. If desired (which, of course it is), allow to cool completely then frost with your favorite recipe of cream cheese frosting. I usually cut the cake in half and spread the frosting in a layer on the bottom half, then put the top half back on, but leave that unfrosted and sprinkle it with powdered sugar to decorate before serving. You could also just frost the top (and if you made a bundt, that's kind of the only surface available for frosting). I don't think it needs frosting on more than one layer though, unless you feel like popping from sheer richness.
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5
To make a simple cream cheese frosting, beat together 1 package of softened cream cheese with 2-3 Tbs. of softened butter (unsalted) and 1 tsp. vanilla extract until smooth. Beat in confectioner's sugar until you reach the consistency of frosting you like (about 1 cup, or so, in my experience).
