For the Cake:

1. In a large mixing bowl, whisk eggs and sugar until slightly frothy. Add in vegetable oil, vanilla extract, spices (cinnamon, nutmeg, cardamom), salt and mix again. Set aside.

2. In a separate bowl, sift flour, baking soda, and baking powder. Mix to combine.

3. In the bowl of combined wet ingredients & spices, add grated carrots and mix.

4. Fold in the dry ingredients into the wet mixture half at a time until everything is well combined.

5. Fold in pineapple and pecan pieces.

6. Finally, fold in pineapple juice into the batter.

7. Add cake batter to two 6” or 8” greased pans with parchment paper. Bake at 350F for 45 mins or until tooth pick comes out clean after inserting it into the cooked cake. Once fully baked, cool cakes completely on a cooling rack for at least 1 hour.

For the Frosting:

1. Soften cream cheese by microwaving for 15-30 seconds. 

2. Using hand or stand mixer, whisk in softened butter into the cream cheese until mixture is smooth.

3. Add in powdered sugar 1 cup at a time until well combined.

4. Add 1/8 teaspoon salt, 1 teaspoon cinnamon, and 1 teaspoon vanilla extract and combine well.

5. Chill frosting for 15 minutes in the fridge. 

6. Add cake layers on top of a cake board and spread frosting between each layer.

7. Frost the cake with a crumb coat, chill cake for 1 hour, and then finish the cake with a final layer of frosting and any decorations of your choice!

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VIDEO RECIPE: https://youtu.be/bKyaiRXxPyc