FOR THE FROSTING:

Brat the cream cheese and butter together until smooth. Mix in vanilla. Add powdered sugar, one cup at a time, until the frosting reaches the consistency you want. You may not need to use all of the sugar

FOR THE CAKE:

Preheat oven to 350° Fahrenheit. Prepare two 9" round cake pans by lightly coating with cooking spray and lining bottom of pans with wax paper

In a large bowl, beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together.

In another bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, salt, and nutmeg. Add the dry ingredients to the wet ingredients and mix until well incorporated.

Fold in carrots and pecans until evenly distributed throughout the batter.

Pour the batter into the prepared cake pans. Bake for about 30-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

ASSEMBLY:

Wait till cakes are fully cooled before icing. Place bottom layer of cake onto serving plate, then scoop about ½ cup of cream cheese frosting onto top of first cake layer. Spread frosting thinly and evenly over surface and out to edge of cake.

Place second cake layer on top of the iced first layer.

Spread remaining icing along sides and top of cake as needed until entire cake is covered. If desired, sprinkle chopped pecans along the edge of cake. Chill for 30 minutes before serving.