Instructions

• Preheat the oven to 350°F. Grease three 9-inch cake pans with butter and flour or spray with baking spray. Cut three parchment paper disks to fit the bottoms of the pans and place a disk in each pan, then grease or spray the parchment.
• In a large bowl whisk together the dry ingredients: 2 cups all-purpose flour, 2 cups granulated sugar, 2 teaspoons baking soda, ½ teaspoon baking powder, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, and 1 teaspoon salt.
• In the bowl of a stand mixer (or a separate large bowl) combine the wet ingredients: 4 eggs, 1 ½ cups vegetable oil, 1 teaspoon vanilla extract, ½ teaspoon almond extract, and ½ teaspoon orange flavoring. Beat briefly to combine.
• Add the dry ingredients to the wet ingredients and mix on low speed (or stir by hand) until just combined, about 30–60 seconds. Scrape the bowl as needed.
• Fold in 3 cups grated carrots and 1 ½ cups chopped pecans (optional) with a spatula until evenly distributed.
• Divide the batter evenly among the three prepared 9-inch pans (use a scale or divide by eye so each pan gets roughly the same amount).
• Bake at 350°F until the cakes are set and a toothpick inserted into the center comes out clean, about 25–35 minutes. Remove the pans from the oven and place on a wire rack.
• Cool the cakes in the pans about 10 minutes. Run a knife around the edges of each pan, invert each pan onto a wire rack, peel off the parchment, and allow the layers to cool completely.
• While the layers cool, make the icing: beat together 3 blocks room-temperature cream cheese, 1 ½ sticks room-temperature whole butter, 8 oz powdered sugar, ¼ cup sour cream, 1 teaspoon vanilla extract, and ½ teaspoon almond extract until smooth and creamy. If the icing is too thick, add milk 1 tablespoon at a time until it reaches a spreadable consistency.
• Assemble the cake: place the first cooled cake layer on your serving plate or cake stand with the top-side down (this gives a smooth top). Spoon about ½–¾ cup of icing onto the first layer and spread evenly.
• Place the second layer top-side down on the frosted first layer. Spoon about ½–¾ cup of icing onto the second layer and spread evenly.
• Place the third layer top-side down on the stack. Use the remaining icing to frost the top and sides of the cake, smoothing with a spatula.
• Refrigerate briefly if desired to set the icing, then bring to serving temperature and serve.