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In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg.
In separate bowl, beat together eggs, granulated sugar, brown sugar, oil and vanilla until smooth; stir into flour mixture just until moistened.
Stir in carrots, pineapple and pecans until combined.
Scrape into 2 greased and floured 8-inch (1.2 L) round cake pans.
Bake in 350 F (180°C) oven until cake tester inserted in centres comes out clean, 35 to 38 minutes.
Let cool in pans on rack.
Cream Cheese Icing: In bowl, beat cream cheese with butter until smooth.
Beat in vanilla.
Beat in icing sugar, one-third at a time, until smooth and combined.
Slice each cake in half horizontally to make 4 layers.
Place 1 layer, cut side up, on cake plate. Spread about ¾ cup of the icing over cut side; top with 1 of the remaining layers, cut side down.
Spread about ¾ cup of the icing over top of second layer. Repeat with remaining cake layers and icing, omitting icing from top of stack.
Using large offset palette knife, spread thin layer of the remaining icing all over cake to seal in crumbs; refrigerate until firm, about 30 minutes.
Using palette knife, spread remaining icing all over cake. Refrigerate for 30 minutes before serving.