Preheat oven to 350 degrees and place baking rack in center of oven. Prepare a 9"x13" cake pan with baking spray or preferred method.

In a mixing bowl, combine browned butter, vegetable oil and both sugars. Whisk until sugars and fats are combined.

Next, add in baking powder, baking soda, spices and salt and whisk to combine, before whisking in eggs one at a time. The batter should lighten in both color and texture and look similar to a blondie batter before adding flour.

To your mixture, add in half of the flour and whisk in until just combined. Whisk in yogurt and then remaining flour until just combined and streaks of flour remain.

Switch to a mixing spoon or spatula and fold in the pineapples and carrots. If using any additional mix-ins. Be sure to fold gently, scraping the sides and bottom of the bowl to ensure everything is incorporated.

Transfer batter to your prepared pan and smooth to fill all corners. Tap on the counter to release air bubbles. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with only a few crumbs. You can also take the temperature and remove when it reaches 205 degrees F.

Allow to cool completely in pan before frosting.

Frost with cream cheese recipe and enjoy!