Let’s break down the process into easy-to-follow steps, incorporating the browned butter option and clarifying the pan options:

Make the Cake:

1. Preheat and Prepare Pan(s): Preheat oven to 350°F (175°C). Grease your chosen pan(s): a 9×13 inch pan, a Bundt pan, two 8-inch round cake pans, or cupcake tins. If using a cake pan or Bundt pan, line the bottom with parchment paper and grease the parchment. If using a 9×13 pan, you can omit the parchment if you prefer. If using cupcake tins, line with cupcake liners.
2. Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. Combine Wet Ingredients: In another large bowl, whisk together the granulated sugar, oil, and eggs.
4. Combine Add the flour mixture to the egg mixture and stir to combine. Then, add the carrots and mix well.
5. Add Pecan Fold in pecans, if added to the batter
6. Bake: Divide the batter evenly among the prepared pan(s).
   • 9×13 inch pan: Bake for 30-40 minutes.
   • Bundt pan: Bake for 40-50 minutes.
   • 8-inch round cake pans: Bake for 25-30 minutes.
   • Cupcakes: Bake for 18-22 minutes.
   • Always check for doneness with a toothpick inserted into the center. It should come out clean or with a few moist crumbs attached.
7. Cool Let cool 10 minutes in the pans on a rack, then run a butter knife around the edges of the pans and remove the cakes to the rack to cool completely.

Make the Frosting:

1. Beat Butter and Cream Cheese: In a large bowl, beat the softened butter and cream cheese with a mixer on medium speed until smooth.
2. Add Powdered Sugar and Vanilla: Add the powdered sugar and vanilla extract, and beat until fluffy.
3. Frost and Garnish: Frost top of the baked (and COOLED) good. Top the cake with the pecans.

These steps are easy to do.