Heat oven to 225°
Add pecan halves to a baking pan and toast them for 15-20 minutes. Remove from oven and allow to cool.
Peel and finely grate fresh carrots using the smallest holes on your grater. Set aside.
Increase oven temperature to 350°. Line 2- 9" round cake pans with parchment paper and spray with non-stick cooking spray.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ground nutmeg. Set aside.
Add both sugars to a medium bowl along with the 4 large eggs. Whisk vigorously to combine. Whisk in the oil and vanilla.
Finely chop the cooled and toasted pecans. Stir the pecans and grated carrots into the wet ingredients.
Add the wet ingredient to the dry ingredients using a whisk or a spatula. Make sure there are no flour pockets remaining.
Pour the cake batter evenly into the 2 prepared cake pans. Bake for 25-30 minutes, until a toothpick inserted into the center of the cake comes out clean.
Let the cakes cool for 5-10 minutes before removing from the pans. Use a butter knife to separate the cake from the edge of the pan and then flip over to remove the cake. Keep the cake sitting upright because the top of the cake will stick to any surface. Let the cake cool completely before frosting. I like to put the cakes in the freezer overnight, which makes them extra easy to frost the next day.