Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
Whisk the flour, baking soda, cinnamon, allspice, and salt together in a large bowl.
Whisk the rest of the cake ingredients in a medium bowl. Pour wet ingredients into dry ingredients and whisk until completely combined. Fold in 1 and 1/2 cups toasted pecans. You should have about 6 to 7 cups of batter.
Spread batter evenly between the 3 prepared cake pans. Bake for 26-29 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
Remove cakes from the oven and allow to cool completely in the pans set on a wire rack. Once completely cooled, remove cakes from pan and level the tops off so they are flat.
Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Adjust consistency with more sugar or milk if needed.
Assemble and frost: Layer the cakes with frosting in between. Spread remaining frosting all over the top and sides. Decorate with the remaining toasted pecans. Refrigerate cake for at least 15-20 minutes before slicing.
Cover leftover frosted cake tightly and store in the refrigerator for up to 5 days.
