200 gm Cream cheese , softened to room temperature
3 tbsps Butter , softened to room temperature
300 gm Icing sugar vanilla extract
1 tsp Vanila essence
salt as needed
Preheat the oven to 180°, grease and line two round cake pans and set aside.
Put the oil and sugar into a bowl and beat well. Add the eggs, one at a time and beat them very throughly into the mixture.
Sift flour, baking powder, baking soda, nutmeg, cinnamon and salt in to the bowl. Stir the dry ingredients into the wet ingredients until they are just combined. Fold in the pecans, carrots and stir in the vanila essence and regular yogurt.
Pour the mixture into the prepared tins and bake in the centre of the oven for about 35 minutes or until the skewer inserted into the center of the cake comes out clean.
Leave the cake in the tin for 5minutes and then turn out to cool on a wire rack.
For the frosting, mix the soft cheese, butter and icing sugar together in a bowl. Beat until smooth.
Sandwitch the cooled cakes with a little of frosting. Spread the remaining frosting over the top of the cake and down the sides, making any pattern of your choice with a knife.