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Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the grated carrots, roasted pecans, flour, sugar, vegetable oil, eggs, vanilla, buttermilk, baking powder, baking soda, cinnamon, nutmeg, ginger powder, and salt. Stir until everything is well mixed.
Pour the batter into a greased cake pan and smooth out the top.
Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the cream cheese icing by beating together the softened unsalted butter, cream cheese, icing sugar, vanilla essence, cinnamon, and a pinch of salt until the mixture is smooth and creamy.
Once the cake has cooled, spread the cream cheese icing over the top and sprinkle with extra roasted pecans.