Add the liquid ingredients to a bowl. Make sure they are at room temperature.
Stir the ingredients well with a mixer or stiff whisk until well incorporated.
Add in the dry ingredients and fold until a thick chocolate batter forms.
Heat up the water and mix the espresso powder into the cup.
Pour the espresso into the bowl with the chocolate batter and fold until well incorporated.
Fold the grated carrots and chopped pecans into the cake batter.
Pour the cake batter into three 6-inch pans greased with oil.
Make the cinnamon cream cheese icing in a large bowl with a mixer. Mix until light and fluffy.