Ingredients

1.  2 cups granulated sugar
2.  3 large eggs, at room temperature
3.  1 1/2 cup vegetable oil
4.  2 teaspoons pure vanilla extract
5.  3 cups all-purpose flour
6.  2 teaspoons baking soda
7.  2 teaspoons ground cinnamon
8.  1 teaspoon salt
9.  2 cups grated carrots
10.  13.5 ounces of canned crushed pineapple with juice
11.  1 cup chopped walnuts
12.  3 cups confectioner’s sugar
13.  1 teaspoon vanilla bean paste
14.  1-2 Tablespoons milk

Instructions

1. Preheat the oven to 350 F. Grease a large bundt pan (~12 cups) with baking spray.
2. In a large bowl, cream the sugar, eggs, and oil until light and creamy, about 2-3 minutes, on medium speed.  Beat in the vanilla extract.
3. Whisk together the flour, baking soda, cinnamon, and salt in a separate large bowl. 
4. In two additions, add the flour mixture to the butter mixture, mixing until combined after each addition. The mixture will be a bit thick at this point. 
5. Gently mix in the carrots, pineapple, and walnuts at low speed. The mixture should now resemble more of a batter. 
6. Pour the batter into the prepared bundt pan and evenly smooth the surface.
7. Bake in the center of the oven for about 1 hour and 15 minutes, or until a cake tester inserted into the cake comes out almost clean. The cake should be firm but bouncy when pressed. 
8. Remove from the oven and cool in the pan for about 15 minutes before flipping over onto a wire rack to cool completely before glazing.
9. To make the glaze: Whisk together the glaze ingredients in a medium-sized bowl, starting with 1 Tablespoon of milk and adding more as needed.
10. Drizzle the glaze over the cooled cake.
11. Serve.