Carrot Pumpkin Cake

INGREDIENTS

1 cup

(about 2-3 medium sized) carrots, (shredded)

3/4 cup

whole milk

and 1/2 teaspoons lemon juice

and 1/4 cups pure canned pumpkin (I recommend Libby's to keep it from being too watery) (*DO not use an entire can of pumpkin or pumpkin pie filling)

1/2 cup

white sugar

and 1/2 cups light brown sugar

1/2 cup

vegetable oil

large eggs

3/4 tbsp

vanilla extract

1 can

crushed pineapple, (well drained)

1 cup

flaked sweetened coconut

2 cups

all purpose flour, (spooned and leveled)

2 tsp

baking soda

1 tsp

salt

and 1/2 teaspoons ground cinnamon

1/4 tsp

ground nutmeg

1/8 tsp

ground ginger

1/8 tsp

ground cloves

packages (8 ounces EACH full-fat cream cheese, at room temperature, do not melt)

1/2 cup

unsalted butter at room temperature (do not melt)

1 tsp

vanilla extract

4 cups

powdered sugar

Optional: 1-2 tablespoons heavy cream

1 cup

chopped pecans,* (optional)