For the Cake

3 cups all-purpose flour, spooned and leveled

1 tablespoon baking soda

1 tablespoon baking powder

1 tablespoon ground cinnamon

3/4 teaspoon kosher salt

1/2 teaspoon nutmeg

5 large eggs, room temperature

1 cup vegetable oil

1 cup granulated sugar

1 & 1/2 cups firmly packed brown sugar

1 teaspoon vanilla extract

3/4 cup buttermilk

1 & 1/2 pounds of carrots, peeled and shredded finely

3/4 cup finely chopped pecans

For the Frosting

16 ounces cream cheese, softened

1 cup (2 sticks) salted butter, softened

4 to 6 cups powdered sugar

1 teaspoon vanilla extract

Position a rack in the middle of the oven and preheat to 350F. Spray 3, 9-inch cake pans with cooking spray, and line the bottoms with rounds of parchment.

In a medium bowl sift together the flour, baking soda, baking powder, cinnamon, salt, and nutmeg.

In a large bowl, whisk together the eggs, vegetable oil, sugar, brown sugar, vanilla extract, and buttermilk until well blended. Add the flour mixture to the wet mixture and mix until just combined. Fold in the shredded carrots and pecans. Evenly divide the batter between the prepared pans.

Bake until a toothpick inserted into the center comes out clean, about 25-35 minutes. Let the cakes cool in the pans for at least 15 minutes, before inverting them onto a wire rack to cool completely.

While the cakes are cooling, make the frosting. Using an electric mixer, beat together the cream cheese and butter on medium-high speed until creamy and smooth. Add in 4 cups of the powdered sugar and the vanilla extract and beat until smooth, adding more powdered sugar if necessary to achieve a spreadable frosting consistency and preferred level of sweetness. (I usually end up using 5 cups.)

Assemble Cake: Make sure the cakes are completely cooled before assembly. Level the cakes, if necessary and desired, by slicing a very thin piece off the top. Place 1 layer on a serving plate and add one-quarter of the frosting (about 1 cup), smoothing it over the layer edge to edge, add the second layer, and repeat using another quarter of the frosting (about 1 cup.) Top with the third layer and spread with the rest of the frosting, smoothing it over the tops and sides of the cake. To create a semi-naked cake, use an offset spatula or plastic scraper to gently remove frosting as you spin the cake until the desired look is achieved.

Garnish with chopped pecans or other desired toppings. Serve immediately or refrigerate and then bring to room temperature before serving.