Ingredients
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Cooking spray
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3 large carrots (about 8 oz total)
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1 1/2 cups plus 2 tbsp all-purpose flour, divided
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1 cup plus 2 tbsp granulated sugar, divided
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1 tsp baking soda
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1 tsp pumpkin pie spice
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1/2 tsp baking powder
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1/2 tsp salt
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3 large eggs, room temperature, divided
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1/2 cup canola oil
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1/2 cup reduced-fat buttermilk
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2 1/4 tsp vanilla extract, divided
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1/2 cup finely chopped pecans, plus more to garnish
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6 oz cream cheese, room temperature, divided
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2 tbsp unsalted butter, room temperature
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3/4 cup confectioners' sugar
Steps
1
Preheat oven to 350°F. Grease a 9x5-inch loaf pan with the cooking spray, then line with parchment, leaving a 2-inch overhang on 2 long sides. Trim, peel, and coarsely grate the carrots to get 1½ cups grated carrots.
2
In a large bowl, whisk together 1½ cups flour, 1 cup granulated sugar, baking soda, pie spice, baking powder, and salt. In a medium bowl, whisk together 2 eggs, oil, buttermilk, and 1½ tsp vanilla. Add wet ingredients to dry ingredients, stirring until just combined. Fold in grated carrots and pecans.
3
In a separate medium bowl, using an electric mixer, beat 4 oz cream cheese, ½ tsp vanilla, and remaining 1 egg, 2 tbsp flour, and 2 tbsp sugar until smooth.
4
Pour half the cake batter into prepared pan. Carefully spoon cream cheese filling on top in an even layer, leaving a ½-inch border around edges. Top with remaining batter and spread in an even layer. Bake 50–55 min., until a toothpick inserted into center comes out clean. Let cool in pan 30 min. Use the parchment overhang to lift cake onto a wire rack to cool completely.
5
Meanwhile, in a clean medium bowl, using an electric mixer, beat the butter and remaining 2 oz cream cheese on medium speed 1 min., until smooth. Beat in remaining ¼ tsp vanilla and a pinch of salt. With the mixer on low, gradually add the confectioners’ sugar until fully incorporated, then increase speed to medium-high and beat 1 min., until light and fluffy . Spread cream cheese frosting on top of cooled cake and sprinkle with more chopped pecans.
