Preheat oven to 350F and butter two 8-inch round cake pans, and place a circle of parchment paper at the bottom of each pan.
Spread the pecans out on an ungreased baking sheet and toast in the oven for 10-15 minutes. Let cool before chopping.
In a large mixing bowl, whisk together the oil, sugar, eggs, and vanilla extract.
Whisk in the spices. Next, whisk in the salt and the baking soda, making sure to get it well incorporated.
Add the flour, and fold it in gently.
Blend the batter just until there are no dry pockets of flour left, but don't over mix the batter.
Finally, fold in the shredded carrots and toasted pecans.
Take care to get all the chunky bits evenly incorporated. The batter will be thick.
Divide the batter evenly between the two prepared cake pans, and bake for about 35-40 minutes until risen and the cakes spring back when lightly touched. Allow them to cool fully at room temperature before frosting.
For the frosting
Add the cream cheese, butter,salt, and vanilla to the bowl of a food processor. Pulse/process until the mixture is smooth and creamy. Note: you can see I added the cream cheese in one piece, but I recommend breaking it up to make the blending easier and quicker.
Add the powdered sugar, about 2 cups at a time, processing between each addition until smooth.
Once the cake layers are fully cooled, frost with the cream cheese frosting and store any leftovers in the fridge.
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