Pineapple Carrot Cake with Cream Cheese Frosting

Make the cake:
2 Preheat the oven to 350ºF. Grease and flour a 9x13-inch cake pan.
3 In a large bowl, toss to combine the grated carrots, flour, sugar, baking soda, salt and cinnamon. 
4 Add the eggs, oil, vanilla extract, crushed pineapple and chopped pecans to the bowl, and stir until combined. 
5 Pour the batter into the prepared cake pan and bake for 35 to 40 minutes, until a toothpick inserted comes out clean.
6 Transfer the cake, still in the pan, to a cooling rack to cool completely and then invert it onto a large cutting board.
Make the frosting:
9 In the bowl of a stand mixer fitted with the paddle attachment, or with a handheld electric mixer, beat the cream cheese until smooth, scraping down the sides as needed. Add the butter and vanilla extract, beating until combined.
10 Add the powdered sugar and beat on low until combined. Once the cake is completely cool, frost and serve.