1. Prepare the Pans and Oven:

Preheat the oven to 350°F (175°C).

Grease two 8-inch round cake pans with vegetable oil or cooking spray.

Line the bottoms of the pans with parchment paper rounds.

Grease the parchment paper.

Dust the pans with flour, tapping out any excess.

2. Combine Wet Ingredients (Cake): In a large bowl, whisk together the granulated sugar, oil, and eggs until well combined.

3. Combine Dry Ingredients (Cake):

In another bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, and kosher salt.

4. Combine Wet and Dry Ingredients:

Add the flour mixture to the egg mixture.

Stir to combine. Do not overmix.

5. Add Carrots: Add the grated carrots to the batter and mix well until evenly distributed.

6. Bake the Cake:

Divide the batter evenly between the prepared cake pans.

Bake until a toothpick inserted into the centers comes out clean, about 30 minutes.

7. Cool the Cake:

Let the cakes cool in the pans for 10 minutes on a wire rack.

Then, run a butter knife around the edges of the pans to loosen the cakes.

Carefully remove the cakes from the pans and transfer them to the wire rack to cool completely. Remove the parchment paper.

8. Make the Frosting:

While the cakes are cooling, make the frosting.

In a large bowl, beat the softened butter and softened cream cheese with a mixer on medium speed until smooth and creamy.

Gradually add the powdered sugar and vanilla extract.

Beat until the frosting is light and fluffy.

9. Assemble and Frost the Cake:

Once the cake layers are completely cool, place one cake layer on a platter or cake stand.

Spread a layer of frosting evenly over the top of the first cake layer.

Top with the second cake layer.

Frost the top and sides of the cake with the remaining frosting.

10. Garnish and Serve:

Top the frosted cake with the toasted chopped pecans.

Serve and enjoy!