Carrot Cake with Cream Cheese Frosting

In the bowl of a stand mixer, combine granulated sugar and eggs. Mix to combine.

Add the vegetable oil and mix until incorporated.

Add the shredded carrots, minced pineapple, and 1/2 cup of chopped pecans to the bowl. Mix to combine.

On a piece of parchment paper, sift together the all-purpose flour, baking soda, ground cinnamon, ground cloves, and freshly grated nutmeg.

With the mixer on low speed, slowly funnel the dry ingredients into the wet ingredients until just combined. Add the kosher salt and mix briefly.

Preheat your oven to 375°F (190°C).

Spray two 8-inch round cake pans with cooking spray and line the bottoms with parchment paper discs.

Evenly divide the batter between the two prepared pans.

Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for a few minutes before inverting them onto a wire rack to cool completely.

To make the frosting, combine the softened cream cheese and softened unsalted butter in a clean stand mixer bowl. Beat until smooth.

Gradually add the confectioners' sugar and mix until smooth and creamy. Add the vanilla extract and mix to combine.

Once the cake layers are completely cool, place one layer on a cake stand. Spread a generous layer of frosting on top.

Place the second cake layer on top and frost the top and sides of the entire cake with the remaining frosting.

Garnish the top of the cake with the remaining chopped pecans.