Carrot Cake with Cream Cheese Frosting

One 8-ounce can crushed pineapple, drained
4 large eggs
1 cup granulated sugar
1 cup brown sugar
1 cup vegetable or canola oil
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking soda
¼ tsp salt
2 tsp ground cinnamon
⅛th tsp ground cloves
1 cup chopped pecans (may substitute walnuts)
2 cups shredded carrots
(If you want raisins, add ¾ - 1 cup of raisins, optional)

FOR THE FROSTING:
One 8-ounce pkg cream cheese, softened
¼ cup butter, softened
1 tsp vanilla extract
1Tbsp orange juice
¼ cup heavy cream
3 - 3 & ½ cups powdered sugar
Additional chopped pecans for garnish, optional

Instructions
Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray and set aside.
In a large bowl, whisk together the pineapple and eggs until combined. Whisk in the sugars, oil, and vanilla, followed by the dry ingredients until a cohesive batter comes together. Fold in the pecans, carrots, and raisins (if using) until combined.
Spread the batter evenly in the prepared pan and bake for approximately 35-40 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
In the bowl of a stand mixer, cream together the cream cheese, butter, and vanilla until combined and fluffy, about 1 minute. Beat in the orange juice and gradually add in the powdered sugar, about one cup at a time, until mixture is light and fluffy, streaming in the heavy cream as needed.

Spread the frosting evenly over the cake and sprinkle with remaining chopped pecans, if using. Store covered in the fridge.