In a large bowl, using a hand-held mixer. Beat the cream cheese until smooth. Add the butter and mix for about 1 minute.
Add icing and beat with high speed until getting soft and light.
Add vanilla extract, lime juice (as preferred) and beat all together for a minute. Set aside.
Direction to make a cake:
Prepare small loaf tin size 8 inch and line it with non-stick baking parchment. Brush the loaf with butter.
Pre-heat the oven to 180 c
In a large bowl, combine both types of sugar, cooking oi, eggs, and vanilla extract. Mix all together and set aside.
In a large bowl, combine both types of flours, baking powder, baking soda, salt, cinnamon and set aside.
Mix the large bowl of sugars (wet ingredient) to the large bowl of flours (dry ingredient). Whisk all the ingredient until incorporated.
Add carrot, pecan nuts, yellow resin and pineapple.
Pour the batter into the prepared loaf pan. Bake for 40-45 minutes. Set aside allow to cool in the pan for 10 -20 minutes. Once the cakes have cooled, remove from the loaf pan.
Top the cake with cream cheese frosting a little over ½ cup of the frosting. Using the remaining frosting to frost the side of the cake. Top with pecans or other toppings that you like. Ready to serve.
Direction for Cream Cheese Frosting:
In a large bowl, using a hand-held mixer. Beat the cream cheese until smooth. Add the butter and mix for about 1 minute.
Add icing and beat with high speed until getting soft and light.
Add vanilla extract, lime juice (as preferred) and beat all together for a minute.
