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Mix the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt in a bowl and set aside.
In a large bowl, mix the eggs, then add the brown sugar and mix. Then add the vegetable oil and vanilla. Mix well.
Pour the flour mixture and mix. Once these are all mixed, fold in the carrots and pecans.
Pour the batter evenly into 2 7 or 8 inch cake pans lined with parchment paper and sprayed with non-stick spray.
Bake at 350°F for 25-30 minutes or until done.
Let the cakes rest for a few hours in the fridge or freezer, then slice each one in half to make 4 layers.
Make the cream cheese frosting by mixing the cream cheese, butter, powdered sugar, and vanilla on low for 2 minutes, then on high for 1 minute.
Frost between each layer and on the outside of the cake, then refrigerate until ready to serve.