Indulge in a homemade rendition of P.F. Chang's famous moist carrot cake, complete with luscious cream cheese frosting and crunchy candied pecans, perfect for replicating the restaurant experience at home.
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or two 8-inch round cake pans.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, and ½ teaspoon salt.
In a separate medium bowl, whisk together the vegetable oil, eggs, and 1 teaspoon vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Fold in the grated carrots and drained crushed pineapple.
Pour the batter evenly into the prepared pan(s). Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean. If using round pans, check for doneness around 30-35 minutes.
Let the cake cool in the pan(s) for 10-15 minutes before inverting onto a wire rack to cool completely. The cake must be completely cool before frosting.
While the cake cools, prepare the candied pecans: In a small saucepan, combine the ½ cup granulated sugar, ¼ cup water, and pinch of salt. Bring to a boil over medium heat, stirring until sugar dissolves. Add the pecan halves and cook, stirring constantly, until the water evaporates and the sugar crystallizes around the pecans. Spread pecans onto a parchment-lined baking sheet to cool and harden.
Prepare the cream cheese frosting: In a large bowl, beat the softened cream cheese and softened butter with an electric mixer until smooth and creamy. Gradually add the sifted powdered sugar, beating on low speed until combined, then increase speed to medium and beat until light and fluffy. Stir in 1 teaspoon vanilla extract and a pinch of salt.
Once the cake is completely cool, spread the cream cheese frosting evenly over the top and sides of the cake. Garnish with the candied pecans.
Slice and serve. Store any leftover cake in an airtight container in the refrigerator.