Step 1

Preheat your oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper, spray with baking spray and set aside.

Step 2

In a medium mixing bowl, whisk together the flour baking soda, baking powder, cinnamon, nutmeg, and salt, and set aside.

Step 3

In a separate large mixing bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat together the oil and sugars until combined. Beat in the eggs one at a time until completely mixed into the sugar and oil. Add the vanilla and mix until just combined or no longer visible.

Step 4

Pour the flour mixture into the bowl with the oil mixture and combine with a silicone spatula until no more dry flour is visible. Fold the carrots into the batter with the spatula.

Step 5

Pour the batter into the prepared loaf pan and smooth out into an even layer. Bake the cake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out with no wet batter. Allow the cake to cool in the pan for 10 minutes then transfer it to a wire cooling rack to cool completely.

Step 6

Meanwhile, prepare the frosting by beating the cream cheese, butter, and vanilla extract with a handheld mixer until smooth. Add in the powdered sugar and continue beating until the frosting is smooth and thick.

Step 7

Spoon the frosting onto the completely cooled cake and use an icing spatula to smooth the frosting out over the top of the cake. Top with 1/4 cup of chopped pecans if desired. Slice and enjoy!