1 can (8 ounces) unsweetened crushed pineapple, undrained
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3 cups shredded carrots (about 6 medium carrots)
Ingredients for Frosting
1 package (8 ounces) reduced-fat cream cheese
1/2 cup butter, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
1 cup chopped pecans
Preheat oven to 325°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
In a large bowl, cream shortening and sugar until fluffy. Add eggs, one 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.
Transfer batter to prepared pans. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Stir in pecans.
Spread frosting between layers and over top and sides of cake. Refrigerate until serving.