Step 1

Preheat the oven to 350 degrees Fahrenheit. Grease 3 (9-inch) round pans with baking spray, oil, or butter and lightly dust with flour. Line the pans with parchment paper.

Step 2

In a large bowl, sift together the flour, sugar, baking soda, cinnamon, and salt. Add the eggs and vegetable oil, and beat at medium speed until well-combined. Gently mix in the carrots and pecans with a rubber spatula.

Step 3

Pour the batter equally into the lined pans. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 5 minutes before transferring onto a wire rack to cool completely.

Step 4

Meanwhile, prepare the frosting. In a large bowl, beat softened cream cheese and butter at medium speed until light and fluffy. Add the powdered sugar and vanilla and beat until smooth and spreadable. Gently mix in the pecans with a rubber spatula.

Step 5

To assemble, place one cake on the serving plate. Spread 1/4 of the frosting evenly on top. Repeat with the remaining 2 cakes. Cover the entire cake with the remaining frosting. Refrigerate for 30 minutes before serving. Slice and enjoy!