Pre-heat oven to 350*F. Prepare a 7” springform pan, line with parchment paper; set aside.
In a medium bowl, add gluten-free all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and ground ginger and mix roughly using a whisk.
In a large bowl, beat together eggs, oil, brown sugar, and vanilla extract until well combined.
Sift the dry ingredients into the wet ingredients and fold until just combined. Finally, add grated carrots and chopped pecans (reserve a few pecans for topping) and fold to mix.
Pour the cake batter into the prepared 7” springform cake pan. Bake for 60 minutes or until a toothpick comes out clean.
Once the cake is done, allow to cool completely on a wire rack, then slice the cake into two discs
Meanwhile, prepare the cream cheese frosting. Beat the cream cheese and butter together until fluffy.
Add powdered sugar a little at a time along with vanilla extract and beat until the frosting is light and creamy.
Place cake on a turntable or cake stand and layer with frosting using a spatula, then place another disc of cake and cover with frosting evenly. Top with remaining pecans, slice, and serve.