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Add-Ins: Fold in the shredded carrots, drained crushed pineapple, and most of the chopped pecans into the batter to evenly distribute them throughout the cake.
Baking: Pour the batter into two greased 9-inch square baking pans and bake at 350°F. The baking time is generally around 25-30 minutes or until a toothpick comes out clean from the center of the cake.
Frosting Preparation:
Cream Cheese Mixture: Blend softened cream cheese with powdered sugar until smooth. Incorporate the whipped topping until the mixture is well combined and smooth.
Assembly: Once the cakes have cooled, place one layer on a serving plate, spread a generous amount of cream cheese frosting on top, then carefully stack the second layer. Use the remaining frosting to cover the top and sides of the cake.
Finishing Touches: Garnish with the reserved chopped pecans for an extra crunch and aesthetic appeal.
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