Preheat oven to 350 degrees. Coat a large bundt pan with nonstick cooking spray. Set prepared pan aside.

In a large mixing bowl, using an electric mixer, blend together the butter and granulated sugar until mixture is combined

Add eggs and milk to butter mixture, then continue to mix on medium-low speed until fully incorporated.

In medium bowl, combine all-purpose flour, ground cinnamon, nutmeg, baking powder, and baking soda. Gradually add to wet ingredients mixing on low speed until all dry ingredients are added. Increase to medium speed as needed to combine until no flour pockets remain.

Using a wooden spoon, gently fold in the grated carrots until evenly distributed throughout the batter.

Pour the carrot cake batter into the prepared bundt pan and smooth out the top of the cake batter using the back of a tablespoon.

Hold the cake pan in the air about 2” from a flat surface and drop to the counter to shake any bubbles out of the cake batter.

Bake in preheated oven for 45-55 minutes or until the cake a toothpick or cake tester inserted into the middle comes out clean.

Let carrot cake cool on a wire rack in the bundt pan for 15 minutes. Lay a plate or cooling rack over top of the bundt cake and flip cake over to release out flipping onto a plate, cooling rack, or serving platter to cool completely.

In a large bowl using an electric mixer, cream together the cream cheese, vanilla, and butter until well combined.

Gradually add in the powdered sugar to the cream cheese mixture and mix until creamy.

Place cream cheese frosting in a piping bag and cut wide piece off the tip of the bag.

Start in the center on top of a ridge or between a ridge and pipe the frosting over the curve of your cake but not going all the way down the side. Repeat this around the whole cake. You can also use a knife or frosting spatula to spread it around the bundt cake.

Top with chopped pecans and store in an airtight container.