Entirely Elizabeth

Make the Carrot Snack Cake
0 Preheat oven to [wprm-temperature value="350" unit="F"] and prepare a metal 8x8 inch baking pan with parchment paper and a light coat of non-stick cooking spray.
1 In a medium sized bowl, whisk together the all-purpose flour (set aside 1 tablespoon to toss with the carrots), baking powder, salt, cinnamon, and nutmeg. Set aside.
2 In a small bowl, toss together the finely shredded carrots with the 1 tablespoon of flour. Set side.
3 Using a hand mixer or stand mixer, cream together the room temperature unsalted butter, granulated sugar, and brown sugar until fluffy and pale in color (3 to 4 minutes).
4 Add the vanilla extract and egg, combine until well incorporated. 
5 Alternate adding and incorporating ingredients together: half of the dry mixture, buttermilk, and other half of dry mixture until it becomes a smooth batter.
6 Add and fold in the flour coated shredded carrots and toasted pecans just until they are scattered throughout the batter.
7 Pour and spread out carrot cake batter into the prepared baking dish. Bake for about 40-50 minutes or until a toothpick inserted into the center comes out clean.
11 Once the cake is fully baked, remove it from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Make the Cinnamon Cream Cheese Frosting
13 Using a hand mixer or stand mixer, beat together the cream cheese and unsalted butter until smooth and light in texture. 
14 Add the vanilla extract and ground cinnamon, combine until well incorporated. 
15 Alternate adding and incorporating remaining ingredients together: half of the powdered sugar, heavy whipping cream, the remaining powdered sugar, and the remaining heavy whipping cream.
Frost, Decorate, and Serve
16 Using a silicone spatula or icing knife, spread the cinnamon cream cheese frosting over top of the completely cooled cake. 
17 Sprinkle on more toasted pecans.
12 Cut the Carrot Snack Cake into 9 or 12 equal pieces and serve!