Grease and flour a 13″ x 9″ cake pan.
Whisk together in a large bowl:
2 c. all purpose flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. nutmeg
Beat together in a separate bowl until smooth:
3/4 c. each packed brown and granulated sugar
3 eggs
3/4 c. vegetable oil
1 tsp. vanilla
Pour over flour mixture and stir until just moistened.
Stir in:
2c. of finely grated carrots
1c. drained crushed pineapple
1/2 c. chopped pecans
Pour into prepared pan and bake at 350F for 40 minutes or until cake tester comes out clean. Let cake cool in pan on rack.
Cream Cheese icing:
Beat in a large bowl until smooth:
1 pkg. softened cream cheese
1/4 c. of soft butter
1/2 tsp. vanilla
Add in small amts:
1c. icing sugar
Mix until smooth and spread over the cake before serving.
Cake (without icing) can be stored in the freezer for 2 weeks.