Preheat oven to 325 degrees. Spray a 9x13 baking pan with nonstick cooking spray. Set aside.
In a large bowl, whisk together flour, sugar, baking soda, ground cinnamon and salt. In a medium bowl, whisk together eggs, vegetable oil and vanilla extract until well combined. Add the egg mixture to the dry ingredients until just combined. Add the carrots, pineapple and 1/2 cup of the pecans stirring to combine,
Pour into the prepared baking dish. Bake for 45 minutes, or until a tester inserted in the middle of the cake comes out clean. Remove from oven and let cool completely on wire rack before frosting.
Add cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1-2 minutes until well blended. Gradually add the confectioners' sugar, vanilla, and salt. Increase speed to high and continue to beat until light and fluffy, scraping down the sides of the bowl as needed. Spread the frosting on the cooled cake in an even layer. Sprinkle the frosting with the remaining 1/4 cup pecans.