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1
Preheat oven to 350F and place rack in center of oven.
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2
Spray two 9x2-inch cake pans and line the bottoms of the pans with a circle of parchment paper.
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3
Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant.
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4
Let cool and then chop coarsely.
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5
Peel and finely grate the carrots.
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6
Set aside.
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7
In a separate bowl whisk together the flour, baking soda, baking powder, salt and ground cinnamon; set aside.
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8
In bowl of electric mixer, with the paddle attachment, beat the eggs until frothy.
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9
Gradually add the sugar and beat until the batter is thick and light colored.
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10
Add the oil in a steady stream and then beat in the vanilla extract.
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11
Add the flour mixture and beat just until incorporated.
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12
With a large spatula fold in the grated carrots and chopped nuts.
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13
Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes.
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14
Remove from oven and let cool on a wire rack.
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15
After about 5-10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
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16
To assemble: place one cake, top side down, onto your serving plate.
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17
Spread with about a third of the frosting.
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18
Gently place the other cake, top of cake facing up, onto the frosting, and spread the rest of the frosting over the top of the cake.
