For cake: 

1. Preheat oven to 350 degrees. 
2. Spread 1 cup chopped pecans on a baking sheet and bake for 7-10 minutes until lightly browned and fragrant. Watch closely toward the end as they will burn quickly. Remove baking sheet from oven and set aside to cool. 
3. Butter and flour a 13 x 18 baking sheet 
4. In a large bowl, whisk together 1 cup vegetable oil, 1 cup granulated sugar, and 1 cup light brown sugar until combined. Add 2 teaspoons vanilla extract and 4 large eggs whisking until smooth. 
5. In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons baking powder, 1 teaspoon kosher salt, 2 teaspoons cinnamon, and 2 teaspoons ground ginger.
6. Add the dry ingredients to the wet and fold in using a rubber spatula until just combined. Fold in drained 8 ounce can crushed pineapple, 3 cups grated carrots, and pecans.
7. Pour batter onto the greased and floured baking sheet and smooth top. Bake for 25-30 minutes or until a knife inserted into the center comes out clean. 
8. Allow the cake to cool completely – approximately 45 minutes to 1 hour. 

For whipped cream:

1. When the cake is cool, add 8 ounces cream cheese and 4 ounces unsalted butter to the bowl of a mixer fitted with the whisk attachment. Whip on high until fully combined and smooth, about 1 minute. Add 2 teaspoons vanilla extract and a pinch of salt. Turn off mixer and scrape down the sides of the bowl. With the mixer on low, slowly add 2 cups powdered sugar.
2. Turner mixer on high and whip for 2 minutes until fluffy. Scrape down sides and then turn the mixer to low, slowly adding 2 cups very cold heavy cream until incorporated. Once smooth, turn up to medium-high speed and whip until soft peaks form. 

To Assemble:

1. Use a sharp knife to divide the cake into 3 even sections. Break one section into approximately 1-inch pieces using your hands and place in the bottom of the trifle dish making one layer. You can press lightly to make layers even. Top the cake layer with ⅓ of the cream cheese whipped cream – you’ll use about 1½  cups per layer. Repeat steps until you have 3 layers each of cake and frosting. Optional: reserve about 1 cup of cake crumbs to sprinkle on top.