Carrot Cake Layers
1. Preheat oven 175 degrees C or 350 degrees F.

2. Butter two 8-inch round cake pans and line with parchment paper.

3. In a bowl, beat sugar, oil, and eggs together until light yellow.  Add vanilla and drained, pureed pineapple.  Sift flour, cinnamon, baking soda, and salt into wet ingredients.  Mix.  Toss walnuts with a little bit of flour.  This will prevent them from sinking to the bottom.  Fold walnuts and carrots into batter.

4. Divide batter equally between two pans and bake for 55-60 minutes, or until an inserted toothpick comes out clean.  When done, set pans on a wire rack and cool completely.

Filling & Frosting
1. Beat cream cheese, butter, and vanilla until just combined.  Add sugar slowly and mix until smooth.

To Assemble:
1. Place one layer upside down on a cake stand or plate.  Spread a portion of the frosting and place second layer on top.  Frost the sides and top.  Garnish with candied carrots (recipe below).