1. Center a rack in oven and heat to 350 degrees. Generously grease a 9" round cake pan and set aside.

2. To make streusel, combine 2/3 cup (2 3/4 oz.) flour, 1/2 cup packed brown sugar, the pecans, 1 teaspoon pumpkin pie spice, and 1/4 teaspoon salt in small bowl. Add butter and stir until well combined, then set aside.

3. In a medium bowl, whisk remaining 1 1/2 cups (6 3/8 oz.) flour, 2 teaspoons pumpkin pie spice, and 1/2 teaspoon salt with the baking powder and baking soda. In a large bowl, whisk remaining 3/4 cup packed brown sugar, the oil, and eggs until blended, then stir in carrots and pineapple. Fold in dry ingredients until well moistened, being careful not to overmix. Scrape into prepared pan and top evenly with streusel.

4. Bake until a toothpick inserted into center of cake comes out clean, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes, then gently turn out of pan and place onto a serving plate.

5. In a small bowl, stir confectioners' sugar and milk until smooth, then drizzle over cake. Let sit 10 minutes before serving.

Source: Hannaford fresh Magazine, March-April 2022