[mv_schema_meta name="Preheat the Oven and Line the Pan"]Preheat your oven to 350 F and lightly grease a round cake pan; line the pan with waxed paper and grease the pan. Set aside.

[mv_schema_meta name="Whisk Dry Ingredients"]In a large bowl, use a whisk to mix the flour, sugars, baking soda, cinnamon, and salt. Mix until combined.

[mv_schema_meta name="Mix Wet Ingredients and Carrots"]In another small bowl mix the eggs, oil, and vanilla. Mix, then add in the carrots. Mix until combined.

[mv_schema_meta name="Combine Wet and Dry Ingredients"]Add the liquid mixture into your flour mixture and mix until just combined. Make sure to not overmix. If you want to add pecans into the cake, this is the moment in which you add them (simply fold them in).

[mv_schema_meta name="Bake the Cake"]Bake in the oven for 35 minutes or until you insert a toothpick in the center, and it comes out clean.

[mv_schema_meta name="Remove Cake from Pan to Cool"]Cool the cake for about 10 minutes before removing it from the pan. Then remove and let cool on a wire rack before adding the frosting.

[mv_schema_meta name="Beat Cream Cheese and Butter"]In a small bowl, use a hand mixer, and beat the cream cheese with the butter until smooth.

[mv_schema_meta name="Add Vanilla and Powdered Sugar to Make Frosting"]Add the vanilla and little by little add in the powdered sugar. Continue mixing until fully combined, scraping down the sides of the bowl as needed.

[mv_schema_meta name="Frost the Cake"]Frost the cake using a spatula. Add additional pecans to the top if desired.