Preheat oven to 190C (175 degrees if using fan forced).
Grease two round cake tins with baking paper.
Peel and roughly chop the carrots.
Grate carrot in the TM bowl on Speed 5 for 5-10 seconds (depending on how course you would like your carrot - I prefer mine finely grated). Place the carrot in a separate bowl and wipe out the TM bowl.
Place the pecans into the TM bowl and chop on Speed 8 for 5 seconds.
Place the pecans into the bowl with the grated carrot.
Add the eggs, oil and sugar to the TM bowl and mix on Speed 5 for 20 seconds.
Add the dry ingredients and mix on Speed 5 for 10 seconds.
Add the carrot, pecans and pineapple and mix on Reverse Speed 3 for 20 seconds (you may need to use the spatula to help).
Bake for 30-35mins or until just cooked through and golden (longer if using only one tin).
Cool in pans for 5 mins before turning onto a wire cake rack to cool completely.
Grate the chocolate in the TM bowl by turning up to Speed 8 for 5 seconds, then melt on Speed 3 for 3 minutes, 50 degrees.
Set chocolate aside to cool.
Mix the cream cheese, cooled chocolate and the icing sugar in the TM bowl on Speed 6 for 20 seconds.
Spread half of the cream cheese on top of one of the cakes.
Add the second cake layer on top of the icing.
Spread the remaining icing over the top of the cake and finish off with chocolate curls (optional).
* This carrot cake will keep in the fridge in an airtight container for up to 4 days.