Preheat the oven to 350 degrees F. Line 3 round, 9-inch cake pans with parchment paper and coat with butter. Baking spray can also be used. Leave aside.

CARROT CAKE - Put pineapple in the food processor and cut it. Drain it well. Set aside. Grate carrots into small pieces and set aside.

In a large bowl combine flour, baking powder, salt, cinnamon, ginger and nutmeg and set aside.

In separate large bowl mix, using an electric mixer at medium speed, eggs and sugar until it becomes light and creamy. It should take around 2 minutes. Add oil and mix for one more minute. Add pineapple and carrots and mix some more, slowly adding dry ingredients. Mix until well combined. Finally, add chopped pecans and stir.

Spread evenly in three, already prepared baking pans. Bake for 20 minutes or until a toothpick comes out clean or with a few crumbs. Allow the cakes to cool completely before putting the frosting.

CREAM CHEESE FROSTING - Mix butter and powdered sugar in a medium bowl, with an electric mixer at a medium speed, until it becomes light and fluffy. Add cream cheese, heavy cream and vanilla and mix some more, until well combined.

ASSEMBLE - Cut and realign all three layers of the cake, using a big serrated knife. Place one layer on the cake stand. Spread ¼ of the frosting on the first layer, evenly. Place the second layer on top and cover it with another ¼ of the frosting. Finally, place the third layer and spread the frosting evenly on the top and the sides of the cake. Decorate with pecans.