Ingredients:

  • 2 cups (250g) all-purpose flour (plus more for dusting the pan)
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups (300g) granulated sugar
  • 3/4 cup (150g) packed brown sugar
  • 1 cup (240ml) vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups (300g) finely grated carrots
  • 1 cup (100g) chopped pecans, toasted
  • 8 ounces (225g) cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • 2 teaspoons vanilla extract
  • 2-4 tablespoons milk (to adjust consistency)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour (or line with parchment) two 9-inch round cake pans. Toast pecans and chop.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a separate bowl, cream together granulated sugar, brown sugar, and oil. Beat in eggs one at a time, then stir in vanilla.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Fold in the grated carrots and toasted pecans.
  6. Divide batter evenly between the prepared cake pans. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely before frosting.
  8. Beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy. Stir in vanilla extract and add milk, one tablespoon at a time, until desired consistency is reached.
  9. Once the cakes are completely cooled, frost the top of one layer, then carefully place the second layer on top. Frost the top and sides of the cake.
  10. Slice and serve. Garnish with extra pecans, if desired.