• Preheat oven to 350℉. Line two 9-inch cake pans with waxed paper and spray with cooking spray. Gather your ingredients so that you have everything close at hand.

Prepare the Ingredients

• Peel and coarsely grate 2 cups peeled and grated carrots.
• Using a nut chopper or knife, chop 2 cups pecans.

Make the Cake Batter

• In a large mixing bowl, cream together 1 1/2 cups butter (softened) and 2 cups brown sugar. On medium speed, add 4 large eggs one at a time along with 2 teaspoons vanilla extract.
• In a medium bowl, mix together 3 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, 1 teaspoon ground cinnamon, and 1/2 teaspoon freshly ground nutmeg.
• Add flour mixture to creamed butter mixture, beating well. Fold in grated carrots, 1 cup crushed pineapple (undrained), and 1 cup chopped pecans.
• Spoon batter into prepared pans. Lightly tap pans on counter once to get rid of any air bubbles. Bake in preheated oven for 45-50 minutes until edges have pulled away from sides and toothpick inserted into the center comes out clean. Cool on wire racks.

Prepare the Cream Cheese Frosting

• In a small bowl, mix on high speed 8 oz. cream cheese and 6 tablespoons butter(softened), 2 tablespoons lemon juice, and 1 teaspoon vanilla extract.
• Lower speed and add in 3 - 3 1/2 cups powdered sugar, as needed. Mix until smooth. You may add more powdered sugar until you have the desired consistency.

Frost the Cake

• Frost layers, beginning with the bottom layer and using the frosting in thirds.
• Add the top layer and frost the sides. End with the remaining frosting on the top and spreading until the entire cake is covered.
• Sprinkle the top with the remaining 1 cup chopped pecans as desired. Serves 18-20.