1. Preheat the oven to 350 degrees F. Grease and line with parchment paper two 9-inch cake pans, then grease again. Set aside.
2. Sift together the flour, baking soda, baking powder, cinnamon, and salt together in a large mixing bowl. Set this aside. 
   280 grams all-purpose flour, 10 grams baking soda, 6 grams baking powder, 4 grams cinnamon, 1 grams salt
3. In a separate bowl, mix the sugar and oil together in a stand mixer or with a hand mixer. Beat well. 
   400 grams sugar, 155 grams oil
4. Add the sourdough discard and mix until blended.  Then add the eggs one at a time and beat until well combined. 
   120 grams sourdough discard, 4 large eggs
5. Fold in the shredded carrots with a wooden spoon or spatula.
   330 grams carrots, freshly shredded
6. Now, add the dry ingredients to the wet mixture a little bit at a time. Mix on low speed until the flour is just combined.

   Be careful not to over mix, otherwise this can lead to a dense cake.
7. Lastly, fold in the chopped pecans, if desired. 
   80 grams pecans, chopped (optional)
8. Split the cake batter evenly between the two prepared pans and bake for 26-28 minutes or until golden brown and a toothpick comes out clean. 
9. Place on a cooling rack and cool completely before topping with frosting. 

Vanilla Cream Cheese Frosting

1. In a medium mixing bowl, mix the softened cream cheese and butter until smooth. 
   226 grams cream cheese, softened, 113 grams unsalted butter, softened
2. Add a little bit of the powdered sugar at a time and mix until smooth.
   450 grams powdered sugar
3. Lastly, add the vanilla and blend until combined.
   8 grams vanilla extract
4. Once the cakes are at room temperature, cover with the frosting, decorate with more chopped pecans, slice, and enjoy!