Preheat your oven to 350°F (175°C) and generously grease two 9-inch round cake pans. Line the bottoms with parchment paper to ensure the cakes release easily after baking.

In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Set this dry ingredient mixture aside.

In a large mixing bowl, beat the granulated sugar, brown sugar, and vegetable oil together until smooth. Add the eggs one at a time, beating well after each addition until the mixture is fully combined and slightly lightened in color.

Gradually add the dry flour mixture into the wet ingredients, stirring gently with a rubber spatula just until no dry streaks remain. Be careful not to overmix, as this can make the cake dense.

Fold the freshly grated carrots and toasted chopped pecans into the batter until evenly distributed. Divide the batter equally between the two prepared cake pans, smoothing the tops with your spatula.

Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before carefully turning them out onto a wire rack to cool completely.

While the cakes cool, prepare the frosting by beating the softened cream cheese and butter together in a bowl until perfectly smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating on medium speed until fluffy and spreadable.

Once the cakes are completely cool, spread a generous layer of cream cheese frosting over the top of the first cake layer. Place the second layer on top and frost the top and sides of the entire cake, garnishing with extra crushed pecans if desired before slicing and serving.