Preheat oven to 350 degrees. Grease and flour 2 round cake pans thoroughly.

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

In a large bowl, whisk together eggs, vegetable oil, brown sugar, sugar, and vanilla.

Using a spoon, stir the dry ingredients into the wet ingredients in three intervals, just until incorporated.

Stir in the grated carrots and 3/4 cup of chopped pecans just until mixed.

Divide the batter evenly between the prepared pans.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Cool pans on cooling racks for 30 minutes prior to inverting. Allow to cool completely before frosting.

In a stand mixer on medium speed, using the paddle attachment, beat butter and cream cheese until smooth, creamy, and lump-free.

Add salt and vanilla extract while continuing to beat. Scrape down the beater and sides of the bowl.

Add powdered sugar 1 cup at a time while beating, scraping down the beater and bowl a couple more times.

Place one of the cooled cake layers on a cake stand. Use about 3/4 cup of frosting for the bottom layer and spread evenly.

Add the second layer and spread about 1 cup of frosting on the top.

Use about 1 cup of frosting on the sides and reserve the rest for piping the edge if desired.

Gently press the remaining chopped pecans onto the sides of the cake, scooping up any pieces that fall along the way.

Refrigerate until ready to serve.