Classic Carrot Cake With Fluffy Cream Cheese Frosting

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1 cup pecans (4 ounces)

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon salt

1 cup vegetable oil

1/2 cup buttermilk

1 1/2 teaspoons pure vanilla extract

4 large eggs

2 cups sugar

1 pound carrots, peeled and coarsely shredded

2 sticks unsalted butter, softened

Two 8-ounce packages cream cheese, softened

1 tablespoon pure vanilla extract

2 cups confectioners' sugar

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