1 1/2 cups milk
1 box Betty Crocker™ SuperMoist™ yellow cake mix
2 cups grated carrots
2 teaspoons ground cinnamon
Pinch ground cloves
Pinch nutmeg
1 package (8 oz) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla
3 cups powdered sugar
1/2 cup toasted chopped pecans
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, beat dry pudding mix and milk with whisk 2 minutes. Stir in cake mix, carrots, cinnamon, cloves and nutmeg. Spread batter evenly in pan. Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely in pan, about 1 hour. In large bowl, beat cream cheese and softened butter with electric mixer on medium speed 1 to 2 minutes, scraping bowl occasionally, until smooth and creamy. Beat in vanilla and powdered sugar until combined. Spread frosting evenly over top of cooled cake. Sprinkle top with pecans.