Step 1

Preheat oven to 325°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper.

Step 2

In a large bowl, cream shortening and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in pineapple. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in carrots.

Step 3

Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

Step 4

In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Stir in pecans.

Step 5

Spread frosting between layers and over top and sides of cake. Refrigerate until serving.