In a large bowl, whisk together vegetable oil, melted butter, granulated sugar, and brown sugar until well combined.

Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract and buttermilk.

Gradually fold the dry ingredients into the wet mixture until just combined. Fold in the grated carrots and chopped pecans.
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before frosting.

Prepare the Cream Cheese Frosting:

7. In a large mixing bowl, beat the cream cheese and butter together until creamy. Gradually add the powdered sugar, mixing well after each addition. Stir in vanilla extract and heavy cream until the frosting is fluffy and spreadable.

Assemble the Cake:

8. Place one cake layer on a serving plate and spread a layer of frosting on top. Add the second layer and frost the top and sides evenly.
   Add the Caramel Pecan Topping:
9. Drizzle caramel sauce over the top of the cake. Sprinkle with chopped pecans for a finishing touch.

Prep Time: 30 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 5 minutes