1. Preheat oven to 350 degrees and line two large baking sheets with parchment paper. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger and salt. Set aside.

2. In the bowl of a stand mixer (or a mixing bowl with hand mixer) beat butter and both sugars until creamy. Beat in eggs, one at a time, followed by vanilla. Mix in crushed pineapple and carrots.

3. Slowly add flour mixture, being sure to scrape the edges of the bowl to make sure everything is well mixed. Add in pecans (if using) until just combined.

4. Drop dough by the tablespoon onto the prepared baking sheet, leaving an inch or two between each for spreading.

5. Bake cookies for 8-10 minutes, or until edges are just beginning to brown. Remove from oven and let cool completely before frosting.

6. To make the cream cheese frosting: beat butter and cream cheese until smooth, then beat in vanilla and 2 cups of powdered sugar. Add an additional 1 cup of powdered sugar if needed to reach desired consistency.

7. Frost cooled cookies with frosting and top with a pecan and serve!