For the cake – 2 cups cake flour – 1 & 1/2 teaspoons baking powder – 1 & 1/2 teaspoons ground cinnamon – 1 teaspoon ground ginger – 1 teaspoon salt – 1/2 teaspoon ground nutmeg – 1/4 teaspoon baking soda – 1/4 teaspoon ground clove – 1 & 1/3 cups granulated sugar – 1/4 cup salted butter room temperature – 1 & 1/2 cups vegetable oil – 3 large eggs – 2 large egg yolks – 1 tablespoon white vinegar – 2 teaspoons vanilla extract – 3 & 1/2 cups grated fresh carrots For the glaze – 4 ounces cream cheese softened – 1/2 cup powdered sugar – 2 tablespoons milk – 1/2 teaspoon vanilla extract – Chopped pecans garnish