Delightful Pecan-Carrot Cake with Cream Cheese Frosting


2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup vegetable oil
4 large eggs
3 cups grated carrots
1 cup chopped pecans
1 teaspoon vanilla extract

Cream Cheese Frosting:

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Chopped pecans for garnish
Orange and green icing for carrot decorations


Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, beat the oil and eggs until well combined. Stir in the grated carrots and vanilla extract.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped pecans.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy.
Frost the cooled cakes with the cream cheese frosting. Press chopped pecans onto the sides of the cake.
Decorate the top with the orange and green icing to create carrot shapes.