Carrot Cake with Cream Cheese Maple Pecan Frosting

Name: Carrot Cake with Cream Cheese Maple Pecan Frosting
Cuisine: American
Ingredients: 1 cup white sugar; 1 cup brown sugar; 1 cup lightly flavored oil*; 1/4 cup Greek yogurt (or sour cream); 2 teaspoons vanilla; 4 eggs; 8 ounces crushed pineapple, with juice; 2 cups flour, spooned and leveled; 2 teaspoons baking soda; 2 teaspoons baking powder; 1 teaspoon salt; 2 teaspoons cinnamon; 1/2 teaspoon nutmeg; 3 cups grated carrots (I used about 5 medium.); 1 cup chopped pecans, toasted (optional!); 1 cup finely chopped pecans, toasted; 3/4 cup (1 and 1/2 sticks) salted butter, soft; 1 and 1/2 (8 ounce) packages cream cheese, soft (12 ounces total); 4 and 1/2 cups powdered sugar; 6 tablespoons real maple syrup (I used Grade A); 1 and 1/2 teaspoons maple extract; 1/4 teaspoon salt, or to taste; more pecans, to garnish