To make the cake, preheat your oven to 180C/350F/Gas 4 and spray three 9-inch round cake pans with baking spray. Set aside.

Using an electric handheld or stand mixer, add the sugar, oil, and eggs to the bowl and mix until combined.

Mix in the flour, baking soda, baking powder, salt and cinnamon until combined.

Fold in the carrots and chopped pecans.

Divide the batter between the three prepared cake pans.

Bake in the oven for 25-30 minutes or until an inserted toothpick comes out clean.

Leave the cakes to cool for 5 minutes before turning out onto a wire rack to cool completely before decorating.

When the cakes have cooled cut the domes off the tops of the cake to make even layers.

To make the frosting, use an electric handheld or stand mixer and beat together the butter and cream cheese.

Gradually beat in the powdered sugar and vanilla sugar until combined and smooth.

Use a small amount of frosting to stick the first layer of the cake down onto a 10-inch cake board.

Scoop 1 cup of the frosting onto the cake layer and use a spatula to spread out evenly.

Place the second cake layer on top and spread another cup of frosting evenly onto this layer.

Place the third and final cake layer on top and using a cake scraper or spatula scrape around the sides of the cake to smooth the excess frosting. You can use this excess frosting to crumb coat. Place in the fridge for about an hour to firm up.

Use the remaining frosting to cover the top and sides of the cake.

Press the chopped pecans to the sides of the cake, and sprinkle some around the top edge to meet the sides.

Cut and enjoy!