Created by Fizzybrat on August 5, 2017
Step 1: Preheat oven to 350 degrees F.
Step 2: Butter or spray two - 9 x 2 inch cake pans and line the bottoms of the pans with a circle of parchment paper.
Step 3: Toast the pecans for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Step 4: Peel and finely grate the carrots. Set aside.
Step 5: In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
Step 6: I a large bowl beat the eggs until frothy.
Step 7: Gradually add the sugar and beat until the batter is thick and light colored.
Step 8: Add the oil in a steady stream and then beat in the vanilla extract.
Step 9: Add the flour mixture and beat just until incorporated.
Step 10: With a large rubber spatula fold in the grated carrots and chopped nuts.
Step 11: Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Step 12: Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting
Step 13: While waiting for cake to finish cooling, beat the cream cheese and butter, on low speed, until very smooth with no lumps.
Step 14: Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth.
Step 15: Beat in the vanilla extract, and lemon zest.
Step 16: To assemble: place one cake, top side down, onto your serving plate.
Step 17: Spread with about a third of the frosting.
Step 18: Gently place the other cake, top of cake facing up, onto the frosting, and spread the rest of the frosting over the top of the cake.
Step 19: If desired, garnish with toasted nuts or toasted coconut and/or marzipan carrots.