• Preheat the oven to 325 degrees.
• Grease two (2) 9" or 10" round cake pans.
• Stir or whisk the dry ingredients together in a large mixing bowl.
• Add the carrots, oil, and eggs to the dry ingredients.
• Beat on medium-high for 2 minutes, scraping the bowl upon occasion.
• Pour equal amounts of the batter into the round cake pans and bake for 25-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cream Cheese Icing

• Cream together the softened cream cheese and the room temperature butter until it is smooth and creamy.
• Add the powdered sugar in several batches and continue to beat until it is well combined.
• Beat in the vanilla and almond extracts.
• Spread the Icing as desired on the cakes after they are completely cooled.

Candied Pecans

• Place a small skillet or small sauce pan on medium heat with 2 tablespoons of regular granulated sugar in the bottom and let it sit. Wait until you see the sugar granules melt and begin to turn caramel color. 
  
• When all of the sugar granules have turned to liquid, stir in the pecans.
• Immediately remove the sugar coated pecans from the heat and pour them onto a piece of foil sprayed with non-stick spray.
• The pecans burn easily. Make sure they are taken off the heat and poured out immediately after being stirred into the liquified sugar.
• After the pecans harden, break or chop into pieces before using to garnish the Icing on the cake.