Pre heat the oven to 180 degrees
Mix all the dry ingredients - flour, baking powder, salt, cinnamon, brown sugar, white sugar, in one bowl exclude the carrot and pecan nuts
In another bowl mix all the wet ingredients.
Add the wet ingredients - vegetable oil, vanilla essence, eggs, grated carrots, pecans to the dry and mix until it is all absorbed. Then add in the carrot and pecan nuts.
Grease an oven proof dish, line with spray oil and add parchment paper if you want
Add mixture into the pan and put in the oven for 50-60 minutes
Poke the inside of the cake with a tooth pick to see if it is cooked on the inside
Remove from the oven and let it sit and cool down
In a bowl use a hand mixer to whip the cream cheese. Slowly add in the icing sugar and cream white continuing to mix
Frost the cake with the frosting once the cake has cooled down. Add the pecan nuts on top in the end
