Step 1

Preheat the oven to 350˚ F. Lightly oil a 9-by-5-inch loaf pan and line with parchment paper or foil, leaving a 2-inch overhang on all sides.

Step 2

Spread the pecans on a small baking sheet. Bake until a shade or two darker, about 10 minutes. Let cool, then chop.

Step 3

Meanwhile, make the filling: Whisk the cream cheese in a bowl until fluffy. Add the confectioners’ sugar, egg, vanilla and salt; whisk until very smooth. Refrigerate until ready to use.

Step 4

Make the carrot cake: Whisk together the flour, baking powder, cinnamon, baking soda and salt in a large bowl until evenly combined. In a medium bowl, whisk together the brown sugar, granulated sugar, 1/2 cup vegetable oil, the eggs and vanilla until smooth. Add the sugar mixture to the flour mixture and mix with a rubber spatula until mostly combined. Add the carrots, pineapple and chopped pecans and fold until just combined.

Step 5

Spread one-third of the cake batter in the loaf pan. Dollop and spread half of the cream cheese filling on top, stopping about 1/2 inch from the edges. Repeat with another layer of carrot cake batter and the rest of the cream cheese filling. Top with the remaining carrot cake batter. Bake until a toothpick inserted into the center comes out clean, 1 hour 20 minutes to 1 1/2 hours. Transfer to a rack and let the cake cool 1 hour in the pan, then remove the cake to the rack to cool completely.

Step 6

Meanwhile, make the icing: Whisk the cream cheese and butter in a medium bowl until smooth and fluffy. Add the confectioners’ sugar, vanilla and salt and whisk until smooth. Transfer to a piping bag or small resealable plastic bag and snip a corner. Pipe the icing on the cake.