Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.

In another bowl, combine the oil, eggs, and crushed pineapple. Mix well.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the shredded carrots.

Divide the batter evenly between the prepared cake pans.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes before transferring to a wire rack.

In a mixing bowl, beat the softened cream cheese and butter together until smooth.

Gradually add the powdered sugar and vanilla extract, mixing until well combined and fluffy.

Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top.

Place the second layer on top and frost the top and sides of the cake.

Decorate with additional shredded carrots or pineapple if desired.