Butter - to grease the pans Pecans - 2 cups (8 ounces), divided All-purpose flour - 2 cups, plus extra for dusting the pans Baking powder - 2 teaspoons Baking soda - 2 teaspoons Cinnamon - 1 teaspoon Kosher salt - 1 teaspoon Vegetable oil - 1 cup Buttermilk - 1/2 cup Pure vanilla extract - 1 1/2 teaspoons Large eggs - 4 Sugar - 2 cups Carrots - 1 pound, peeled and coarsely shredded Preheat the oven to 325°F. Grease two 9-inch cake pans with butter and line the bottoms with pa
