Preheat the oven to 350 degrees. Grease and flour two 8″ round cake pan thoroughly.
Grate your carrots, either using a box grater or a food processor.
Chop your pecans, I put mine in a freezer bag and crush them with a rolling pin.
In a medium bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
Beat together eggs, oil, yogurt, brown sugar, sugar, and vanilla in a stand mixer.
Add the dry ingredients into the wet ingredients, just until combined
Add the carrots and chopped pecans just until mixed.
Divide the batter evenly between pans.
Bake for 35-40 minutes or until a toothpick is inserted in the center and it comes out clean.
Cool pans on cooling racks for 30 minutes prior to inverting. Cool completely before icing.