Start by lining 3 - 9 inch layer cake pans with greased wax paper (bottom only) and grease (use butter) and flour the sides of the pan well.

Set oven at 350 degrees.

Next, mix together the first 4 ingredients in a mixing bowl.

Then beat the eggs along with the next four ingredients with an electric mixer until smooth in another bowl.

Now add the flour mixture and continue to mix at low speed until smooth.

Fold in the carrot and the last 3 ingredients.

Pour the batter into prepared cake pans.

Bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.

While the cake is in the oven, make the glaze.

Bring the first 5 ingredients to a boil in a saucepan over medium heat. Make sure to stir often as it heats up and then constant for about 4 minutes after the boil.

Remove from heat and add vanilla.

Once the cake comes out of the oven, you’ll want to pour the glaze over each layer evenly.

Place the cake pans on a wire rack and let them cool for at least 15 minutes.

Once cool, remove from cake pans and continue to cool. You can place them in the fridge for at least an hour and get them slightly cool and firm for the frosting. Make sure to cover them well.

For the frosting: Beat the butter and cream cheese at medium speed with an electric mixer until creamy.

Add powdered sugar and vanilla and beat until smooth.

Frost the top and sides of all three layers.

Stack layers and add chopped pecans around the side of cake (optional).