1. Preheat your oven to 350 degrees Fahrenheit. Then grease a 9×13 inch baking pan with vegetable oil or line it with parchment paper.
2. Grate carrots and chop your pecans.
3. In a large bowl, whisk eggs, oil, white sugar, brown sugar, sourdough discard, and vanilla.
4. In another bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
5. Drop the dry ingredients into the wet ingredients bowl, and mix until well incorporated. Try not to over-mix.
6. Stir in your carrots and fold in the pecans.
7. Pour this into the prepped baking dish.
8. Bake for 50 minutes.
9. Allow this to cool before adding the frosting.

Cream cheese frosting

1. To a stand mixer, add softened cream cheese and butter. Whip this together for a few minutes.
2. Gradually pour in the confectioner’s sugar and vanilla.
3. Whip this until it’s nice and fluffy.
4. Fold in some additional pecans.
5. Spread this over your cooled carrot cake.