Start by prepping the spiced pecans. Melt the butter in a pan over medium heat. Add the pecans, water, sea salt, black pepper, cayenne pepper, smoked paprika, and maple syrup. Stir well to coat. Toast the pecans for 5-7 minutes, until they become fragrant and glossy. Set aside to cool.

In a large mixing bowl, beat the eggs until fluffy. Slowly add the vegetable oil and sugar, continuing to beat until well combined. Mix in the vanilla extract.

In another bowl, sift together the flour, cinnamon, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the shredded carrots and crushed pineapple. The batter should be thick and well-mixed, with the carrots and pineapple evenly distributed.

Gently fold in the chopped walnuts, ensuring they are spread throughout the batter.

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Pour the batter into the prepared pan and smooth out the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before icing.

Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until fluffy. Mix in the vanilla extract and lemon juice until fully incorporated.

Once the cake is completely cooled, generously spread the cream cheese icing over the top. Sprinkle the spiced pecans over the icing for a finishing touch.