Preheat the camp oven to 350 degrees F (175 degrees C).
In a large bowl add the sifted flour, sugar, cinnamon, baking powder, baking soda, and salt. Stir to combine then create a hollow in the center for the liquids.
Into the flour, add the oil and eggs. Using a butter knife, start stirring in the center slowly working outwards while drawing in more flour with each stir. Continue until you achieve a sticky batter.
Add the shredded carrots, drained pineapple, and walnuts to the batter and stir until evenly distributed.
Grease and flour the cake tins.
Equally divide the batter between the two cake tins. Place in the preheated oven and bake for 45 minutes, or until cooked through.
Rest for 5 minutes then turn out onto a cooling rack.
Cream Cheese Frosting
Beat together the cream cheese and butter until smooth and light.
Add the vanilla and a couple of spoons of confectioner's sugar; beat until smooth. Continue to add the confectioner’s sugar in small batches until all is incorporated.Tip: Adding the confectioner’s sugar in small batches creates a smoother and airier frosting.
To Assemble
Place the first cake on the serving tray and top with half of the frosting.
Add the second cake upside down so the base is on the top creating a flat surface that looks clean, neat, and easy to ice.
Use the remaining frosting to cover the top of the cake in a thin layer. Serve as is or add additional decorations if desired.