1. Preheat the oven to 350°F / 180°C and line a 10-inch / 25 cm loaf pan with parchment paper.
2. In a bowl, mix together flour, baking powder, baking soda, salt, and spices.
3. In another bowl, whisk sugars with oil until smooth.
4. Add eggs and vanilla, then mix to combine.
5. Add grated carrots and buttermilk and mix until smooth.
6. Add dry ingredients and pecans, then gently mix with a spatula until just combined.
7. Pour the batter into the prepared pan and bake for 50–55 minutes until golden.
8. Check doneness with a toothpick inserted in the center, it should come out clean or with a few crumbs.
9. Let cool completely in the pan before removing.

Cream cheese frosting

1. In a bowl, mix cream cheese, butter, powdered sugar, and vanilla.
2. Beat with an electric mixer for 2–3 minutes until smooth and creamy.
3. Spread frosting on the cooled carrot cake loaf, add chopped nuts, slice, and serve.