Preheat the oven to 350°F. Spray a 9x13-inch baking dish with cooking spray, set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt, set aside.
In a large bowl, whisk together the sugar, brown sugar, butter, pineapple, eggs, and vanilla until well combined.
Pour the wet ingredients into the dry and stir together until there are no dry patches of flour, do not overmix.
Add the carrots and ½ cup of the pecans and fold them in.
Pour into the baking dish and smooth out the top. Bake for 35-42 minutes or until a toothpick inserted into the center comes out clean. It will be slightly browned along the edges and a dark golden brown color. Let cool completely on a wire rack.
To make the frosting in the bowl of a stand mixer with the paddle attachment, cream together the cream cheese and butter until smooth.
Add the powdered sugar and stir it in until combined. Scrape down the sides as needed.
Add the vanilla and cinnamon, stir to combine. Turn up the speed to medium and whip for 3 minutes until light and fluffy.
Once the cake is cooled, frost with the cinnamon cream cheese frosting and top with the remaining pecans.