Pumpkin Carrot Cake

Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter and line the bottoms with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt, and pumpkin spice.
In a large bowl, whisk eggs, olive oil, granulated sugar, and vanilla, pumpkin puree until well combined. Add the dry ingredients to the wet ingredients and fold gently until just combined. Fold in the grated carrots and pecans.
Divide the batter evenly between the prepared pans. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Beat room temperature cream cheese and butter until smooth. Add maple syrup and pumpkin spice and mix until combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
Place one cake layer on a serving plate. Spread about 1 cup of frosting over the top. Place the second layer on top and frost the top and sides of the cake. Garnish with chopped pecans or pumpkin seeds if you want. Refrigerate for at least 30 minutes before serving to allow the frosting to set.