Mix dry ingredients together in a large bowl. Blend in oil then beat in eggs 1 at a time. Stir in pineapple purée and carrots and mix until well Blended. Pour into the two Greased pans and bake for about 30 minutes or until a cake tester comes out clean. Remove cakes from oven and allow them to set for 3-5 minutes. Remove from pans and cool completely on a wire rack before frosting.

Beat cream cheese until light and fluffy. beat in vanilla. Gradually beat in confectioner's sugar. Frost cake when it is completely cooled.