Step 1

Pre heat oven to 350F (180C). Grease and flour, spray or line two 8 or 9 inch round cake pans (20 or 23 cm) with parchment paper. (I used two 8 inch).

Step 2

In a medium bowl whisk together the flour, salt, baking powder, baking soda, nutmeg and cinnamon excluding the vegetable oil, sugar, carrots and pecans.

Step 3

In a large bowl beat the oil and sugar together for 1 minute, then add the eggs and beat together for another minute, add the dry ingredients beating for one minute, add the shredded carrots and 1/2 a cup of the chopped nuts(if desired) combining together with a wooden spoon or rubber spatula. Do not over mix.

Step 4

Pour the cake batter evenly into the prepared cake pans and bake for approximately 30-35 minutes, test for doneness with a toothpick, if a few crumbs stick to it or it is dry then the cake is done. Let the cake cool in the pans, then move to wire racks to cool completely before frosting.

Step 5

In a medium bowl beat together the butter and cream cheese on medium/high speed until creamy approximately 1 minute. Lower the speed to low/medium and add the powdered sugar, 1 cup at a time, beat well after each addition. Add the half and half and vanilla and beat until fluffy, about 3 minutes.

Step 6

Let the cake cool completely then frost with Cream cheese frosting. Top with chopped pecans if desired. Enjoy!