n n n Preheat oven to 350.n n n n Prepare a cake dish by either oiling & flouring or lining with parchment paper. Set aside.n n n n In a large bowl, blend the oil and sugars until light and fluffy, about 2 minutes. Add in the eggs one at a time, as well as the vanilla. Set aside.n n n n In a separate small bowl, stir together the dry ingredients. Add slowly to the oil-sugar mixture, alternating with handfuls of the carrots.n n n n Scrap the batter out of the bowl into the prepared cake pan and bake 35-45 minutes, but start testing around the 30 minute mark in case your oven runs hot. Test by inserting a cake tester or wooden toothpick into the center to check for uncooked batter.n n n n Cool on a baking rack for two minutes before removing from the pan, to prevent breaking the cake.n n n n Meanwhile, prepare the frosting by blending together all ingredients. Adjust the pineapple juice and icing sugar amounts to your personal preference.n n n n When ready, cut the cake in half and frost. Add the second layer and add a generous coat of frosting.n n n n Garnish with walnuts and then pour on the caramel sauce, if using.n nnn  n