Line 2 (6-inch) round cake pans with parchment paper; lightly grease the parchment rounds and set aside.
In a clean bowl, stir all the ap flour, cinnamon, salt and baking soda until combined.
In another bowl, beat the eggs, brown sugar, white sugar, vegetable oil vanilla extract, Icelandic Provisions vanilla skyr, and milk until smooth and homogenous.
Add flour mixture, folding in gently until just combined.
Fold in shredded carrot, pineapple and pecans until combined. Pour the batter into prepared cake pans.
Bake at 350° for about 30 to 35 minutes or until a wooden pick inserted in center comes out clean.
While cake bakes, make the glaze. In a large pot, bring the sugar, baking soda, Icelandic Provision’s vanilla skyr, milk, unsalted butter, golden syrup and pineapple juice to a rolling boil. Then add ½ teaspoon vanilla extract and set aside.
Note: The reaction of the baking soda with acid will cause the mixture to foam vigorously, make sure you pot is large enough to account for that.
Once the cakes are done baking, release them from the pans and let them cool for a few minutes. Once the cakes are cool to the touch, prick the cake all over and spread the glaze evenly. Let the glazed cakes cool on parchment or a rack.
While the cakes cool, make the cream cheese frosting.
Beat the softened butter along with 1 cup of powdered sugar, once combined add the cold cream cheese, vanilla extract, slat and citric acid. Beat until combined. Add the remaining powdered sugar and beat until smooth and silky.
Once the cakes are fully cooled, spread the cream cheese frosting between the layers and all over the cake. Slice and enjoy!