• Start by preheating your oven to 325°F and positioning the rack in the center for even heat distribution.
• In the bowl of a stand mixer (or using a hand mixer), combine the butter and cream cheese. Begin mixing on low speed until the mixture becomes smooth and creamy.
• Next, add the brown sugar, and increase the speed to medium. Continue mixing for about 3 minutes, until the texture lightens and becomes airy.
• Add the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, blending well after each addition.
• Once the wet ingredients are properly combined, gently fold in the grated carrots and well-drained pineapple.
• In a separate bowl, whisk together the flour, baking soda, cinnamon, and nutmeg until fully incorporated. Add the chopped pecans (or walnuts) to this dry mixture and stir to combine.
• Carefully fold the dry ingredients into the wet ingredients in small batches, stirring gently after each addition. Stop mixing once just combined to avoid overworking the batter.
• Generously coat your cake pan with cake release or “cake goop,” ensuring it covers every crevice to prevent sticking.
• Spoon the prepared batter evenly into the pan. Tap the pan lightly on the counter to release any air bubbles, which should visibly rise to the surface.
• Place the pan in your preheated oven and bake for 60-70 minutes. Check for doneness by inserting a toothpick into the center of the cake—if it comes out clean—or using an instant-read thermometer to ensure the cake reaches an internal temperature of 210°F.
• Allow the cake to cool in the pan for 10 minutes. Afterward, carefully invert it onto a wire rack and let it cool completely before serving.

Brown Butter Cream Cheese Glaze

• In a light-colored sauté pan, melt the cubed butter over medium heat. Once it begins to foam, stir continuously as the milk solids separate and turn a rich golden brown. Quickly transfer the browned butter, including all the flavorful brown bits, into a heatproof bowl. Allow it to cool to room temperature.
• Using an electric mixer, beat the softened cream cheese and cooled brown butter together until silky and smooth, about 2 minutes. Blend in the vanilla extract and a pinch of salt for balance.
• Gradually add the powdered sugar, mixing on low speed until fully incorporated. Once combined, increase the speed and beat for another minute until the glaze is smooth and creamy. Adjust the consistency by mixing in milk, a little at a time, until it reaches your preferred texture.
• Generously pour the luscious glaze over your cooled cake, letting it drip enticingly down the sides. For a finishing touch, sprinkle the top with chopped, toasted pecans or walnuts.