Preheat the oven to 350.  Grease and flour two round cake pans.  Alternatively, you can line the cake pans with foil and spray them with oil.  In a bowl, whisk together all the dry indredients except the sugar and set aside.

In a stand mixer with the paddle attachment, beat all the wet ingredients together on medium low and then add the sugar.  Beat together for about 5 minutes.

Lower the mixer speed to low and add the dry ingredients.  When it's all incorporated, add the carrots and then the pecans.  Fill the two cake pans equally and bake for about 30 minutes or until a knife inserted into the center comes out clean.

Chill the cakes in a refrigerator.  Invert the cakes, frost with cream cheese frosting (recipe below), chill again, slice and serve.