Steph's Carrot Cake with Cream Cheese Icing

Ingredients:
Cake:
2½ cups all-purpose flour
1¼ tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
4 eggs
1½ cups granulated sugar
½ cup light brown sugar
1½ cups vegetable oil
2 tsp vanilla extract
3 cups peeled, grated carrots (can use bagged shredded carrots)
1 cup crushed pineapple, drained
1 cup very well mashed canned carrots, drained (roughly 1 can)
1 cup finely chopped pecans

Icing:
3 packages cream cheese, at room temperature
16 Tblsp unsalted butter (2 sticks), at room temperature
5 1/2 cups powdered sugar
Pinch of salt
4 tsp vanilla extract
4 Tblsp lemon juice

Preparation:
Cake:
1. Preheat oven to 350 degrees.

2. Grease and flour a 9x13 cake pan.

3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

4. In a large bowl, whisk together the eggs, sugars, vegetable oil, and vanilla extract until thoroughly combined and there are no lumps of brown sugar.

5. Add the flour mixture to the wet mixture and gently stir until mostly combined.

6. Add both types of carrots, pineapple, and pecans, and fold together until thoroughly combined.

7. Pour into the pan and bake until a toothpick inserted in the center comes out with clean, 22 to 28 minutes.

Frosting:
1. Beat the cream cheese and butter on medium speed until smooth and creamy, 1 to 2 minutes.

2. Add the vanilla extract and beat to combine.

3. Add the lemon juice and beat to combine.

4. Add the powdered sugar and salt and beat on low speed until combined, then increase speed to medium-high and beat until light and fluffy, scraping the sides of the bowl as needed.