3 c. shredded carrots
2 c. all-purpose flour
1 c. sugar
1 c. brown sugar, packed
2 tsp. baking power
1 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. nutmeg
4 eggs
1 1/2 c. vegetable oil
1 c. chopped pecans

CREAM CHEESE FROSTING:

1 (8 oz.) pkg. cream cheese, room temp.
1/2 c. butter, room temp.
1 (1 lb.) box powdered sugar
1 c. chopped pecans

Preheat oven to 350. Generously grease and flour 2 (9 inch) pans or 1 large 9x12x2 baking pan and set aside.

In a large bowl, combine powder, salt, soda, cinnamon, nutmeg, flour, sugar and brown sugar.

In a small bowl beat eggs and oil. Add to flour mixture. Stir 300 strokes or mix with electric mixer on low speed until blended. Fold in carrots and chopped nuts. Pour into prepared baking pans. Bake 25-30 minutes or until wooden pick comes out clean. Cool in pans on rack 10 minutes. Turn out onto rack to cool completely. When cool, frost with cream cheese frosting.

Cream Cheese Frosting: In a medium bowl, beat cream cheese and butter until fluffy. Blend in vanilla. Gradually add powdered sugar. Beat until smooth and creamy. Fold in chopped nuts, if desired, reserving 2 tablespoons to garnish top of cake. Spread frosting over sides and top of cake. Sprinkle remaining nuts on top.