Directions for the Cake:
Preheat oven to 350°. Spray a loaf pan with non-stick cooking spray
In a separate bowl, cream the butter until light and fluffy.
Mix in the white and brown sugars until well incorporated.
Add eggs, one at a time, beating well after each addition.
Add in the vanilla extract and sour cream and beat on low until fully incorporated.
Fold in the carrots and 1 cup of the pecans until fully incorporated.
In a large bowl filled with the flour, whisk in the allspice.
Fold the dry ingredients into the batter.
Pour into loaf pan.
Bake 45 minutes and check for doneness by a toothpick inserted in the center comes out clean.
Cook for an additional 10-15 minutes if necessary.
Cool for 10 minutes before removing from the pan and transferring to a wire rack to cool completely.