In a bowl combine the Flour, Baking Soda, Salt, Cinnamon and Ginger.
In a separate bowl combine the Granulated and Brown Sugars, Carrots, Pineapple, Oil and Eggs.
Add the wet ingredients to the dry ingredients. Add the Almonds. I like to crush them in my hands as I add them. You can crush them in a resealable bag using a small pan or rolling pin (get the kids they love this). Mix until just combined.
Pour Mixture into greased 13 x 9 cake pan and cook at 350˚ until a toothpick inserted in the middle comes out clean, 35-45 minutes. Let cool completely.
In a stand mixer or using hand mixer in a deep bowl cream together the Butter and Cream cheese until well combined. Add the Vanilla and add the Powdered Sugar slowly until completely combined.