Preheat oven to 350°F (175°C). Line two 9-inch cake pans with parchment paper, then grease and flour the parchment and sides. (Alternative: grease and flour a 9x13-inch pan.)

Grate the carrots and chop the pecans so everything is ready to go.

In a large bowl, whisk the eggs until blended. Add vegetable oil, sugar, and 2 tsp vanilla. Mix until smooth and glossy.

Add flour, baking powder, baking soda, cinnamon, and salt. Stir just until you don’t see dry flour. The batter will be thick.

Fold in the grated carrots and 1 cup of the chopped pecans. (Save the other cup for topping.)

Divide batter evenly between the two prepared pans.

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. For a 9x13-inch pan, bake 40–50 minutes.

Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.

To make frosting, beat butter and cream cheese until smooth. Add powdered sugar and the remaining 1 tsp vanilla and beat until creamy and spreadable.

Place one cake layer on a plate. Frost the top evenly. Add the second layer and frost the top and sides. Sprinkle with the remaining 1 cup chopped pecans.

For cleaner slices, chill the frosted cake for 20–30 minutes before cutting.