To make cake, preheat oven to 325°. Line bottom of three 9 inch cake pans with waxed paper or baking parchment. Grease top of linings and the side of pans with shortening, then coat with flour.
Sift 2 cups flour, baking powder, baking soda, salt and cinnamon together into medium bowl.
Beat eggs lightly in large mixing bowl. Stir in sugar and oil. Add flour mixture and beat for 2 minutes. Stir in carrots and pineapple.
Spoon evenly in prepared pans. Bake for 55 to 60 minutes or til layers test done. Cool in pans on wire rack for 15 minutes. Loosen layers from side of pans and invert onto wire racks. Carefully remove waxed paper. Let stand til completely cool.
To make frosting, beat cream cheese, butter, and vanilla in mixing bowl til smooth and creamy. Add enough of the powdered sugar gradually to make nearly of the desired sweetness and consistency. Stir in coconut. Add remaining powdered sugar if needed for the desired sweetness and consistency. Stir in walnuts.
To assemble. spread frosting between layers and over top and side of the cake.
Prep time includes cooling time.
Remember, cooking times may vary depending on ovens, so test doneness before stated cooking times.