Preheat your oven to 350℉ and grease and flour two 8" round cake pans.

In a large mixing bowl, combine all the dry ingredients for the carrot cake, except for the granulated sugar and set the bowl aside.

Next pour the sugar and oil into a mixing bowl. Add your eggs and mix until the cake batter is well combined.

Then add in your flour, salt, baking soda, baking powder, cinnamon, and stir until just combined.

Add in the can of crushed pineapple, and remove your batter bowl from the mixing stand. Then fold in the cooked carrots and chopped walnuts and carefully pour your batter into your two pre-greased cake pans.

Bake at 350℉ for 45-60 minutes or until a toothpick comes out clean when inserted in the middle of the cakes.

Let your carrot cakes cool and remove them from pan. Flip them out to let them finish cooling.

While the cakes finish cooling, let butter and cream cheese come to room temperature. Mix with vanilla and powdered sugar until creamy

Once the cake has fully cooled, it’s time to assemble and frost. Start by placing the first layer on a serving platter or cake stand, then spread a generous layer of frosting over the top. Add the next layer and repeat with more frosting. If you're doing a third layer, continue stacking and frosting the same way.

For that classic “naked” look, lightly spread any extra frosting around the sides, letting some of the cake peek through. Decorate with flowers if desired.