Preheat your oven to 350°F (175°C).

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.

In a separate bowl, beat the eggs and then add the vegetable oil, grated carrots, crushed pineapple, walnuts, and vanilla to the dry mixture. Stir until just combined.

Grease two 9-inch round cake pans (or one 9×13 if preferred) and divide the batter evenly between the pans.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool for about 10 minutes before removing them from the pans.

While the cakes are cooling, melt the butter in a small saucepan, then whisk in the powdered sugar, honey, vanilla, and salt. Let it simmer for 2-3 minutes until smooth.

Place one layer of the cake on a serving plate, drizzle half of the honey glaze on top, then place the second layer on top and drizzle the remaining glaze over it.

Cut a slice, take a moment to admire your handiwork, and dig in!