Preheat the oven to 350°F and line an 8×8-inch pan with parchment paper. Lightly spray with cooking spray.
In a large bowl, stir the oil and sugar together with a wooden spoon. Then stir in the eggs, carrots, pineapple and vanilla. Next stir in the flour, baking soda, baking powder, cinnamon and salt and stir, just until combined.
Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until golden brown and a toothpick comes clean. Let the cake cool completely.
For the cream cheese frosting, beat together the cream cheese, powdered sugar and vanilla until smooth. Add more powdered sugar until you reach desired thickness and sweetness.
Frost the cake with the cream cheese frosting, then cover until ready to serve. Cut into squares and enjoy!
For a fun twist on the cream cheese frosting, simply add 1/2 cup dulce de leche to the frosting. Add a pinch of salt if desired.You can easily double this carrot cake recipe (hover over the serving amount to double the serving amounts). Just use a 9x13 pan or 2 (9x9") circle pan if doubling.