Cake: Preheat oven to 180 degrees C. Grease and flour a 23x33cm cake tin.
In a large bowl combine grated carrots, flour, white sugar, bicarbonate of soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon mixture into prepared tin.
Bake in the preheated oven for 30 to 40 minutes or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool.
Icing:In a medium bowl combine icing sugar, cream cheese, 125g butter and 1 1/4 teaspoons vanilla. Beat until smooth then stir in 1 cup chopped pecans. Spread on cooled cake.