Sunshine Carrot Cake with Pineapple My Secrets Out

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. (Or line with parchment paper, leaving an overhang for easy removal.)
2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, beat together sugar, oil, eggs, and vanilla extract until well combined and slightly fluffy.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Fold in the grated carrots, drained pineapple, and toasted pecans (if using).
6. Pour batter into prepared pan and bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. While the cake cools, beat together the softened cream cheese and butter until smooth and creamy.
9. Gradually add the sifted powdered sugar and vanilla extract, beating until smooth.
10. Add milk or heavy cream, one tablespoon at a time, until frosting reaches desired consistency.
11. Once the cake is completely cool, frost generously with cream cheese frosting.
12. Sprinkle with chopped pecans or carrot shavings, if desired.