Combine flour and next 3 ingredients in a bowl; set aside.
Beat sugar and oil in a large bowl at medium speed with an electric mixer until combined. Add eggs, one at a time, beating just until yellow disappears. Gradually add flour mixture, beating just until combined. Stir in carrots, pecans, and vanilla.
Pour batter evenly into 3 greased and floured 9-inch round cake pans. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill at least 1 hour before serving.
This is the best carrot cake I've ever had. It's super moist and so good. I do make slight changes, I use only 1 1/2 cups of pecans and add 2 tsps of cinnamon. I dont like too many nuts in my food, and the cinnamon adds a great flavor. Overall though, an outstanding recipe.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!