Step 1

Preheat oven to 350 degrees F. Prepare a 9x5 loaf pan with a non-stick baking spray. Optional: Line the pan with a piece of aluminum foil or parchment paper, spray the paper and the pan with a non-stick baking spray. This is done for easy removal after baking.

Step 2

In a small bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.

Step 3

In a separate large bowl, whisk together the eggs, sugar, and oil until the oil is completely mixed in.

Step 4

Whisk in the vanilla.

Step 5

Add the dry ingredients into the wet ingredients and whisk together just until combined.

Step 6

Stir in the carrots, raisins, drained pineapple, and pecans and fold them into the batter with a spatula. Set aside.

Step 7

In a medium sized bowl, beat together (with a hand or stand mixer) the filling ingredients (egg, cream cheese, sugar, and flour) until smooth and creamy. Set aside.

Step 8

Pour half of the carrot cake batter into the prepared loaf pan. Spoon the filling on top of the bottom layer, do not spread all the way to the edges (leave some room around the filling).

Step 9

Spoon the remaining carrot cake batter on top and spread to the edges.

Step 10

Bake for 60-65 minutes, checking it at the 1 hour mark. The cake is done when a toothpick inserted comes out clean.

Step 11

Cool for 10 minutes in the pan and then move to a cooling rack to completely cool.

Step 12

In a medium sized bowl, beat together (using a hand or stand mixer) all of the frosting ingredients. NOTE: for thicker frosting, start with 1 teaspoon of the heavy cream and add more cream until the desired consistency has been reached.

Step 13

If a pecan topping is preferred, sprinkle ¼ cup of chopped pecans over the top.

Step 14

Store covered in the refrigerator. Good for several days and the flavor just gets better even after day 1! A good make ahead cake.