[ingredients title=”Ingredients”]

• 2 cups all-purpose flour
• 1 cup sugar
• 1 cup brown sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 teaspoon salt
• 4 eggs
• 1 teaspoon vanilla
• 1 ½ cups vegetable oil
• 3 cups grated carrot
• 1 ½ cups chopped pecans

[/ingredients]

[ingredients title=”Frosting”]

• 24 ounces cream cheese
• 1½ sticks butter, room temperature
• 3 cups powdered sugar
• 1½ teaspoon vanilla
• ½ cup chopped pecans

[/ingredients]

[directions title=”Directions”]

1. Preheat oven to 350 degrees. Grease and flour 3 (8-inch) round baking pans.

2. In a large bowl, combine flour, sugar, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Add in eggs and oil; stir together until fully incorporated. Fold in carrots and chopped pecans.

3. Pour mixture evenly into baking pans. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow to cool 5 minutes then remove from pans. Cool completely before frosting.

4. For the frosting: In a medium bowl, combine cream cheese, butter, sugar, and vanilla using a hand mixer and beat until fluffy. Spread frosting on top of each cake layer. Stack the cakes on a serving plate, frost sides. Decorate with chopped pecans.

[/directions]