FOR THE CAKE – 1 1/2 cups pecans, toasted and chopped – 1 1/2 cups vegetable oil – 2 cups granulated sugar – 4 large eggs – 1 Tbsp vanilla extract – 1 Tbsp ground cinnamon – 1/2 tsp ground ginger – 1/2 tsp ground nutmeg – 1/4 tsp ground cloves – 1 tsp salt – 2 tsp baking soda – 2 cups all purpose flour – 3 cups grated carrot FOR THE CREAM CHEESE FROSTING – 8 ounces cream cheese – 3/4 cup unsalted butter – 1/4 tsp salt – 2 tsp vanilla extract – 5 cups powdered sugar