1
: Cake: Preheat oven to 350°F (180°C). Grease a 13” x 9” (3 L) baking dish.
2
: Combine flour, cinnamon, baking powder, nutmeg, salt, ginger and cloves in a medium bowl.
3
: Beat eggs and both sugars together in a separate bowl, until light and fluffy. Add vanilla, oil and sweetened condensed milk, beating well after each addition.
4
: Beat flour mixture into egg mixture slowly until well mixed. Add carrots (and pecans if using), mixing just until combined.
5
: Pour into prepared pan and bake in preheated oven for about 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
6
: Icing: Beat all ingredients together with electric mixer; spread over cake. Garnish with pecans. Keep refrigerated.