• In a bowl, beat eggs, brown and white sugar together for 2 minutes. Then, add canola oil and olive oil and mix well. Gradually add flour and mix until just combined. Next, fold in grated carrots, chopped pecans, cinnamon, and nutmeg until a uniform mixture is obtained.
• Pour the cake batter into a greased rectangular pan and place it in a preheated oven at 350°F (175°C) using the turbo setting for about 45-55 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Remove the cake from the oven and allow it to cool completely outside of the oven.

Frosting:

• Melt the butter in the microwave and add powdered sugar, mixing until well combined. Then, add the cream cheese and continue mixing until fully incorporated.
• In a separate mixing bowl, whip the heavy cream until stiff peaks form. Gently fold in the cream cheese mixture until a stable frosting is obtained.
• Once the cake has cooled, spread a layer of frosting on top using a palette knife, then sprinkle chopped pecans and cinnamon over the frosting.