For the cake: Measure cake flour, baking soda, salt, sugar, baking powder, and cinnamon into large mixing bowl. Stir with wire whisk to mix and fluff (this avoids sifting). Add oil and beat 2 mins. on medium speed of electric mixer, scraping down sides of bowl. Add eggs and vanilla; beat 2 more mins. Add carrots, nuts, and pineapple and mix by hand or on low speed of mixer. Pour into 2 well-greased and floured 23 cm, or three 7-or 20 cm cake pans. Bake in preheated 160ºC oven for 45 to 50 mins, or until cake tester inserted in center comes out clean. Remove from oven; cool 15 mins, then turn out on rack. Frost with Cream Cheese Icing.
Cream Cheese Icing: Beat together cream cheese and cream; stir in vanilla. Beat 5 minutes, or until smooth and fluffy. Add salt and sugar, one cup at a time, blending well after each addition. Stir in nuts, raisins, and coconut.