• Preheat oven to 325°F. Position oven rack in the center of the oven.
• Add butter and cream cheese to the bowl of a stand mixer (or a large bowl and use a hand mixer). Mix on low until creamy.
  6 ounces full-fat cream cheese, 1 cup unsalted butter
• Add brown sugar and cream together on medium speed until lightened in color and fluffy, about 3 minutes.
  2¼ cups light brown sugar
• Add in room temperature eggs, one at a time, followed by vanilla extract, mixing well after each addition.
  4 large eggs, 2 teaspoon pure vanilla extract
• Add carrots and drained pineapple and mix in.
  1 cup carrots, ½ cup canned crushed pineapple
• In a separate bowl, whisk together flour, baking soda, cinnamon, and nutmeg until well combined. Stir in pecans (or walnuts).
  2 cups all purpose flour, 2½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon baking soda, 1 teaspoon salt, 1 cup toasted pecans
• Fold flour mixture into wet ingredients a little at a time, stirring after each addition, until just combined.
• Brush cake release (cake goop) all over inside of the pan, being sure to get it in the crevices.
  cake release spread, a.k.a. "cake goop"
• Spoon cake batter evenly into prepared pan. Tap pan firmly on the counter to eliminate air bubbles (you should see a few bubbles come to the surface).
• Bake in preheated oven for 60-75 minutes, or until a toothpick entered into the center of the cake comes out clean, or an instant-read thermometer in the center of the cake reads 210℉.
• Let cake cool in pan 10 minutes, then carefully flip out onto a wire rack to cool completely.

Brown Butter Cream Cheese Glaze

• Melt cubed butter over medium heat in a light-colored sauté pan. Allow to foam and continue stirring until milk solids have separated and butter begins to turn golden brown. Immediately transfer brown butter to a heat-proof bowl, scraping out brown bits with it. Cool to room temperature.
  4 tablespoon unsalted butter
• Beat softened cream cheese and cooled brown butter with an electric mixer until smooth and creamy, about 2 minutes. Add vanilla extract and salt.
  4 oz cream cheese, 1 teaspoon pure vanilla extract, pinch salt
• Gradually add in powdered sugar, mixing on low, until combined. Beat another minute until smooth and creamy. Mix in milk to achieve desired consistency.
  2 cups powdered sugar, 4 tablespoon milk
• Pour glaze over cooled cake and top with chopped toasted pecans (or walnuts).