Step 1

For the Cake: Preheat the oven to 350F. Spray a 9x13 pan with cooking spray and set aside.

Step 2

Grate the carrots in a food processor (this way is the easiest!) or by hand. In a medium bowl, add the flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Whisk to combine.

Step 3

In a large bowl or bowl of a stand mixer, add the eggs, granulated sugar and brown sugar. Using a hand or stand mixer, beat until frothy and combined. Slowly pour in the oil while mixing and whip until light and fluffy, about 1-2 minutes.

Step 4

Add the flour mixture, carrots and nuts and mix everything together with a spatula until well-combined. Pour the mixture into the prepared pan and spread out evenly.

Step 5

Bake for 40-45 minutes until set and a toothpick inserted into the middle of the cake comes out clean. Let cool completely before frosting.

Step 6

For the Frosting: Mix the cream cheese, butter, and sour cream at medium-high speed in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using handheld mixer) until well combined, about 30 seconds, scraping down the bowl with rubber spatula as needed.

Step 7

Add the vanilla and powdered sugar and beat on low speed for 10-15 seconds, then increase the speed to medium-high and whip for 1-2 minutes until very fluffy. Spread the frosting over the cooled cake and top with more pecans if desired.

Step 8

Refrigerate until serving if needed. Let the cake come to room temperature for about 20 minutes before serving. Enjoy!