Preheat your oven to 350 degrees.
Add parchment paper to 2 round 9 inch cake pans, and lightly spray with non-stick spray
In a large bowl, whisk together vegetable oil, brown sugar, sugar, vanilla, and eggs until combined. Set aside.
In another large bowl, whisk together all purpose flour, baking powder, salt, cinnamon, and nutmeg.
Slowly add dry ingredients to the wet ingredients, mixing between each addition, until flour mixture is just incorporated, careful not to over-mix.
Fold in grated carrots and 1 cup pecans.
Pour batter evenly into cake pans, and bake for 35-40 minutes, until a toothpick inserted into the middle of the pans comes out clean.
Allow the cake to cool completely.
Meanwhile, add 1 cup of chopped pecans to a rimmed baking sheet and bake for 4-5 minutes, until toasted. Set aside.
To make the frosting, use a hand mixer to cream together powdered sugar and cream cheese, until light and fluffy. Add vanilla, and mix until combined.
To a separate bowl, add heavy whipping cream. Beat with a hand mixer for 2-3 minutes, until peaks begin to form and the whipping cream is whipped.
Fold the whipped cream into the cream cheese mixture until well incorporated.
Frost the cake as desired, then top with toasted pecans.
Enjoy, and refrigerate any leftovers in an airtight container.