Carrot Cake With Vanilla Cream Cheese Frosting

• 2 cup flour
• 2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoon cinnamon, such as mccormick® cinnamon, ground
• 1/2 teaspoon nutmeg, such as mccormick® nutmeg, ground
• 1 cup oil
• 2 cup granulated sugar
• 4 eggs
• 2 teaspoon vanilla extract, such as mccormick® pure vanilla extract
• 3 cup shredded carrots
• 1 cup pecans, chopped
• 1 can (8 ounces) crushed pineapple, undrained
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup (1 stick) butter, softened
• 1 teaspoon vanilla extract, such as mccormick® pure vanilla extract
• 1 box (16 ounces) confectioners sugar

1. Preheat oven to 350 degrees F. For the cake, mix flour, baking soda, salt, and spices in large bowl. Add remaining ingredients; mix well. Pour into greased and floured 13-by-9-inch baking pan.
2. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
3. For the vanilla cream cheese frosting, beat cream cheese, butter, and vanilla in large bowl with electric mixer on medium speed until well blended. Gradually add confectioners sugar, beating well after each addition. Frost cooled cake with vanilla cream cheese frosting.