Preheat your oven to 350 degrees F
Grease and sugar a 9X13 inch pan
Combine all of the dry ingredients (flour, baking powder/soda, cinnamon, sugar, and salt) in a medium mixing bowl. Wisk until well combined.
In a separate large mixing bowl, combine the oil, vanilla, eggs, and crushed pineapple.
Gradually add the dry ingredients to the wet ingredients. Once combined, add the shredded carrots and nuts.
Add the batter to the prepared 9X13 inch pan and cook for 40-45 minutes.
Once finished, allow the cake to cool completely before icing it.
Using a mixer, whip together the softened cream cheese, butter, powdered sugar and vanilla until fluffy and smooth. Spread the icing on the cake and top with crushed nuts.