2 cups all-purpose flour, plus some for pans
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 tsp pumpkin spice
1 1/2 cups vegetable oil
3 cups grated carrots
1 1/2 cups chopped pecans, optional
2 (8-ounce) packages cream cheese, room temperature
1 stick salted butter, room temperature
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
Preheat oven to 350 degrees F.
Grease (butter) and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.
In a large bowl, Mix your flour, sugar, baking soda, cinnamon, pumpkin spice,and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans.
Pour into pans. Bake for about 40 minutes. Remove from oven and cool for 5 minutes. Then remove from pans, placing on the waxed paper and allow to cool completely before frosting.
For the frosting:
Add cream cheese,powdered sugar,vanilla, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.