Preheat the oven to 350 degrees F. Grease and line two 6-inch cake pans with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.

In a large bowl, whisk together the oil and sugars until fully combined.

Add in the vanilla and eggs, fully incorporating each before adding the next.

Fold the dry ingredients into the wet until just combined.

Then, fold in the grated carrots and pecans.

Divide the batter between the prepared cake pans.

Bake the cakes for about 40-45 minutes or until a toothpick inserted comes out clean.

Allow the cakes to cool in the pans for 15 min, then turn them out onto wire racks to cool completely.

Start by browning enough butter to account for water evaporation. You'll need 227g of brown butter, so start with at least 270g.

To brown the butter, in a small saucepan, heat the butter over medium heat for several minutes, swirling to even out the color. The butter will be ready once the fat solids have separated and darkened, and the butter is an even medium amber color.

Transfer to a bowl and place in the fridge to solidify again.

Once the brown butter is solid, yet soft, stir to mix in all of the browned bits that have settled at the bottom.

In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and brown butter on high speed until smooth.

Slowly add the powdered sugar in and beat until fully combined.

Continue beating on low speed until no more lumps remain and the frosting is smooth.

Secure the first cake layer on the cake stand with a small amount of frosting on the bottom. Use a cookie or ice cream scoop to measure out the frosting for each layer. I used a 3 tablespoon cookie scoop and put 3 scoops of frosting on each layer.

Place the second cake layer on top and spread 2, 3 tablespoons of buttercream on top.

Spread a thin layer of frosting all around the outside of the cake for a semi-naked look.*

Then, decorate the cake with the remaining frosting as desired. I used a star Ateco 865 for the top decoration and finished with chopped pecans.