• Preheat the oven to 350°F (175°C).
• Prepare a 9x5 inch loaf pan by greasing well and then parchment lining. Allow the parchment to overhang a little bit so that the loaf cake will easily come out by the flaps.

Make the Batter

• Mix dry ingredients: Sift the flour, baking powder, cinnamon, nutmeg and salt into a medium sized mixing bowl. Sift the ingredients again.

  Mix wet ingredients: In a second larger mixing bowl, whisk the vegetable oil, brown sugar, granulated sugar, eggs and vanilla extract together until it’s a uniform color and consistency.
• Pour half of the dry ingredients into the wet and gently combine by hand (avoid a mixer). Then add the rest of the dry into the wet. Do not over mix as you will end up with a dense cake.

Fold in Carrots

• Gently fold in the shredded carrots into the batter until just combined.

Bake

• Pour the batter into the prepared loaf pan and smooth out until it is level.
• Bake the loaf cake for 38-42 minutes. Poke a toothpick in the center of the cake, if it comes out clean or mostly clean, then it is ready.
• Allow the cake to slightly cool in the pan for 5-10 minutes. Then remove and cool completely on a wire rack.

Make the Cream Cheese Frosting

• Prepare the cream cheese icing by creaming the cream cheese with a mixer.
• Add in one cup of the powdered sugar, milk and vanilla extract and mix until combined. Add in the second cup of powdered sugar and mix again.
• Add in one cup of the powdered sugar, milk and vanilla extract and mix until combined. Optional: Add in the second cup of powdered sugar and mix again.
• The icing should be the consistency of a thick glue.

Frost the Loaf

• Once the loaf has cooled completely, top with the icing.
• Toast the pecans for a couple minutes in a skillet to release more nutty flavor.
• Add the chopped pecans on top of the icing. Slice and enjoy.