1/2 cup (150 grams) finely chopped fresh pineapple
Icing:
2 bricks (500 grams) brick cream cheese, room temperature
1 cup (227 grams) unsalted butter, room temperature
4 to 6 cups (500 grams-750 grams) icing sugar
2 teaspoons (10 milliliters) vanilla
1/2 teaspoon (2 grams) cinnamon
1/4 teaspoon (1 gram) salt
Candied pecans, optional
Candied orange slices, optional
Directions
For Cake
Heat oven to 350°F (176°C). Spray two 23 centimeter round cake pans with cooking spray and line bottom of each with parchment paper; set aside.
Whisk together eggs and sugars in a large bowl until well combined. While whisking, slowly add oil. Stir in vanilla and zest.
Sift together flour, baking powder, baking soda, salt and spices in a separate large bowl.
Combine dry mixture into wet mixture. Add carrots, nuts and pineapple and stir to combine.
Divide batter between both pans. Bake until a toothpick inserted in center of cakes comes out clean, about 40 to 50 minutes.
Cool for 20 minutes in pan. Invert onto a cooling rack, remove parchment paper and cool completely.
For Icing
Beat cream cheese and butter together in a large bowl with a hand mixer until smooth.
Gradually add icing sugar 1/2 cup (115 grams) at a time until desired consistency. Stir in vanilla, cinnamon and salt.
Assembly
Spoon a small dollop of icing onto cake stand. Place first cake round on top of icing, pressing lightly to adhere.
Smooth 3/4 cup (60 grams) icing onto cake round and top with second cake round. Use remaining icing to decorate top and sides of cake. Decorate with candied pecans and orange slices, if desired.
