This REALLY is a fabulous carrot cake recipe & I seriously think it could win a prize. Incredibly simple, easy, moist and delicious! This is a family recipe of a very close friend of mine. I've tried many much more complicated versions out there and this one seems to be the best of them all!
Frost top of 1 layer, then top with 2nd layer and frost sides and top of cake.
PLEASE NOTE: It's very important to serve this cake at room temperature. I have often prefered carrot cake cold or refridgerated .. but not this one. It is best left out in covered cake dish.
Also .. I've tried experimenting by toasting the pecans and preparing 3 layer cake using 8inch pans ... but I've found that the recipe is best just AS IS (2 layer cake with UN-toasted pecans).
Lastly, I believe one of the things that makes this cake so wonderful .. is that the nuts are in the icing instead of the cake. Gives it such a rich texture and doesn't pull moisture from the cake. Also, I don't recommend preparing this in a bundt pan. It will work but is much better as a double layered cake: )