Classic Carrot Cake with Fluffy Cream Cheese Frosting

the pans.
Spread the pecans on a baking sheet and toast for 8 minutes until fragrant. Cool and finely chop the pecans.
Make the cake In a bowl whisk the flour baking powder baking soda cinnamon and salt. In a small bowl whisk the oil buttermilk and vanilla. In a large bowl using an electric mixer beat the eggs and sugar at high speed until pale 5 minutes. Beat in the liquid ingredients. Beat in the dry ingredients just until moistened. Stir in the carrots and half of the pecans. Divide the batter between the pans and bake the cakes for 55 minutes to 1 hour until springy and golden. Let the cakes cool on a rack for 30 minutes then unmold the cakes and let cool completely.
Make the frosting In a large bowl using an electric mixer beat the butter and cream cheese at high speed until light about 5 minutes. Beat in the vanilla then the powdered sugar beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy about 3 minutes.
Peel off the parchment paper and invert one cake layer onto a plate. Spread with a slightly rounded cup of the frosting. Top with the second cake layer right side up. Spread the top and sides with the remaining frosting and top with the remaining pecans. Refrigerate the cake until chilled about 1 hour. Slice and serve.