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To Make the Cake:

1. Preheat oven to 350°F and spray three 9-inch cake pans with nonstick spray.
2. In a large bowl, whisk together the flour, sugar, salt, baking soda and cinnamon. Mix in the walnuts to coat them with the flour and set the bowl aside.
3. In a medium bowl, lightly beat the eggs. Whisk in the oil, vanilla and pureed carrots and mix until well combined.
4. Pour the wet ingredients into the dry ingredients and gently mix until there isn’t any dry flour. Fold in the coconut and crushed pineapple. Pour the batter evenly between the three cake pans.
5. Bake on the center rack [see Note 3] for 50 minutes or until a cake tester comes out clean. Let the cakes cool for 15 minutes in the pans before inverting onto wire racks to cool. Cool completely before frosting.

To Make the Frosting and Frost the Cake:

1. Add the cream cheese and shortening to a bowl of a stand mixer fitted with the paddle attachment. Beat together until smooth, about 1 minute.
2. Scrape down the sides of the bowl and add the vegan butter. Beat about 30 seconds or until the butter is incorporated. Add the powdered sugar and mix on the lowest speed until the sugar is incorporated. Add the vanilla and lemon juice and mix an additional 30 seconds to 1 minute until the frosting is smooth and creamy.
3. To frost the cakes, place one cake layer on a cake stand or flat plate. Add a thin layer of frosting, just enough to cover the cake, and spread it evenly over the cake. Add a second layer of cake and repeat the frosting step. Add the third layer and evenly spread the frosting over the top and around the sides of the cake.
4. The cake can be kept at room temperature until ready to serve or it can be refrigerated. I suggest refrigerating the cake if your house is warmer then 70-72 degrees or it’s humid. Bring the cake to room temperature before serving.