Preheat the oven to 350 degrees F. Grease a 9x13'' baking pan and set aside.
Shred carrots. Set aside.
In a large mixing bowl combine the eggs, crushed pineapple, oil, water, vanilla, and sugar and stir well to combine.
In another small mixing bowl combine the flour, spices, salt, baking soda and baking powder. Add the dry ingredients and carrots to the wet ingredients and stir just until combined. Don't over-mix. Pour batter into prepared pan and bake in preheated oven for 22-27 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
Cool cake completely before frosting.
For the frosting, beat the cream cheese and butter together until smooth. Add powdered sugar and vanilla and mix until smooth. In a separate bowl beat the whipped cream until stiff peaks. Spoon the whipped cream into the frosting and gently fold in to combine. Frost cake and refrigerate until ready to serve.