• Preheat the oven to 350 degrees F. Spray a 9x13 inch baking pan with nonstick baking spray.
• Toast the nuts for the frosting first. Spread the pecans out on a baking sheet. Place in the oven for 8 to 20 minutes, until golden and toasty and fragrant. Remove and let them cool, then chop.
• In a small bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg and baking powder.
• In a large bowl, whisk together the sugar and the eggs until smooth. Whisk in the oil and greek yogurt. Whisk in the vanilla extract.
• Stir in the dry ingredients until just combined. Fold the carrots in with a spatula until they are evenly dispersed.
• Spread the batter in the greased baking pan.
• Bake for 35 to 40 minutes, or until a tester inserted into the center comes out clean. Let cool completely before frosting.

toasted pecan cream cheese frosting

• Beat the cream cheese and butter together until creamy. Beat in 2 cups of the sugar until combined, adding more if necessary. Beat in the vanilla extract. Frost the cooled cake! I like to keep the cake in the fridge because of the cream cheese frosting, plus we love cold cake.
• Top with the toasted pecans and serve.