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1
Preheat the oven to 350F.
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2
Put the flour, salt, baking soda, cinnamon, and cocoa in a mixing bowl, and whisk together to blend.
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3
Put the sugars in a large mixing bowl, and whisk in the peanut oil.
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4
Then whisk in the eggs one at a time, followed by the vanilla.
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5
When fully blended, add the flour mixture all at once, and mix just until smooth.
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6
Stir in the grated carrots and the pecans.
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7
Divide the batter evenly between the three cake pans.
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8
Drop each pan sharply onto the counter from a height of about 6 inches to remove any air pockets.
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9
Bake for 25 minutes in the preheated oven, or until the center of the layers springs back gently when touched.
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10
Remove from the oven, and place on cooling racks until completely cooled, then unmold.
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11
To make the frosting: Cut the butter into 2-inch pieces, and put in the mixing bowl of an electric mixer.
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12
Mix on medium speed just until the butter begins to become malleable, about 34 minutes.
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13
Add the cream cheese in pieces, and mix until thoroughly blended.
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14
Slowly add the confectioners sugar and vanilla, and mix until blended.
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15
Increase mixer speed slightly, and continue mixing for 23 minutes, until the frosting becomes light and fluffy.
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16
Remove from the mixer, and fold in the pecans.
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17
To assemble the cake: Place one of the cake layers, bottom side up, on a cake plate or pedestal.
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18
Spoon approximately a quarter of the frosting onto the layer, and spread it over evenly.
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19
Place a second layer, bottom side down, on top of the first, and spread with an equal amount of frosting.
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20
Place the final layer, bottom side down, on top of the others, and frost the top and sides with the remaining frosting.
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21
Store in a cool but not refrigerated area until serving.
