Step by Step Directions

1. Preheat the oven to 350°F. Lightly grease an 8×8 inch square baking pan with cooking spray or line with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the oil, sugar, salt, eggs and spices.
3. In a large bowl whisk together the flour, baking powder and baking soda, then add to the mixing bowl. Stir until combined. Add the carrots and nuts and mix until just combined.
4. Spoon the batter into the baking pan, filling only three quarters full. Use any remaining batter to make cupcakes, about 6.
5. Bake the cake and cupcakes on the middle rack of the oven. The cupcakes will take about 21–24 minutes and the cake about 35-40 minutes. Oven temperatures vary so start checking at 25 minutes. The cake is done when a skewer or a cake tester inserted into the center comes out clean.
6. Remove from the oven and cool completely on a wire rack.
7. To make the frosting, beat the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy. Turn the mixer to low(trust me on this) and add the powdered sugar one cup at a time, then add the vanilla and a teaspoon of milk a tablespoon a time until you reach the desired consistency of frosting.
8. Frost the cooled cake, sprinkle with chopped toasted or candied pecans and enjoy.
9. I like my frosting sweeter rather than tangy, so I add the extra cup of powdered sugar and a little more milk if you prefer the tang of cream cheese use 3 cups of powdered sugar.