Carrot Sheet Cake with Cream Cheese Whip

Ingredients

• Nonstick vegetable oil spray
• 1½ cups (120 g) pecans
• 2 cups (250 g) bleached all-purpose flour
• 2 tsp. baking powder
• 3 small carrots (10.5 oz.), scrubbed, trimmed, cut into 1" pieces
• 3 large eggs, room temperature
• 2 cups (packed; 400 g) light brown sugar
• 1 cup vegetable oil
• 1 Tbsp. ground cinnamon
• 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
• 2 tsp. vanilla bean paste or vanilla extract
• 1 cup (140 g) finely chopped dried pineapple rings
• ¼ cup (45 g) finely chopped crystallized ginger
• 8 oz. cream cheese, room temperature
• 2 tsp. vanilla bean paste or vanilla extract
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
• 2 cups chilled heavy cream
• ⅓ cup (67 g) granulated sugar
• Ground cinnamon (for dusting)

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