Preheat the oven to 350°F. Grease and line 3 6” cake pans with parchment paper before setting them aside.
Pour the raw pecans into a dry skillet and toast them until they emit a nutty aroma. Set them aside to cool.
1 cup raw pecans
Sift the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves into a large bowl. Whisk to combine and set aside.
2 cups all-purpose flour, 2 tsp ground cinnamon, 1½ tsp baking powder, ¾ tsp kosher salt, ½ tsp baking soda, ¼ tsp ground nutmeg, ⅛ tsp ground cloves
In a separate bowl place granulated sugar, light brown sugar, Greek yogurt, eggs, neutral oil, and vanilla. Whisk to combine.
¾ cups granulated sugar, ¾ cups light brown sugar, 1 cup neutral oil, ¾ cup full-fat Greek yogurt, 3 large eggs, 2 tsp vanilla extract
Coarsely chop the pecans you toasted earlier. Add the dry ingredients to the wet in thirds and mix until no streaks of flour remain. Finally, fold in the shredded carrots and chopped pecans.
2½ cups shredded carrots **
Divide the batter across the three prepared pans. Smooth the tops of the cake with a small offset spatula and pop them in the oven. Bake the cakes for 40-45 minutes or until a toothpick can be inserted in the center of the cakes and removed cleanly.
Let the cake cool in their pans for 10 minutes before removing them. Transfer the cakes to a cooling rack and let them cool completely. ****