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1
Preheat oven to 350F degrees.
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2
Allow eggs to stand at room temperature for 30 minutes.
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3
Grease and flour two 9 x 1.5 inch round cake pans.
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4
In a large mixing bowl, stir together flour, sugar, baking powder, cinnamon and baking soda.
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5
In a medium bowl, combine eggs, carrots, vanilla and oil.
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6
Add egg mixture to flour mixture and stir until combined.
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7
Pour batter into prepared pans.
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8
Bake for 30-35 minutes or until toothpick comes out clean.
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9
Cool on wire racks for 10 minutes.
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10
Remove from pans.
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11
Cool completely on racks.
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12
For the Frosting: Beat cream cheese, butter and vanilla with electric mixer until light and fluffy.
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13
Gradually add sugar, beating well until you reach spreading consistency.
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14
You can toast the pecans as garnish.
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15
To toast pecans, spread pecans in a single layer in a shallow baking pan.
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16
Bake at 350 degrees for 5 to 10 minutes or until light golden brown.
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17
Monitor closely and stirring once or twice.
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18
To assemble, you can create a flat, layered cake by cuting off the rounded top portion of each 9 inch cake.
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19
Frost the top of one cake and stack the second cake on top.
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20
Frost the top and sides of the cake.
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21
Press toasted pecans into sides of the cake.
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22
Cover and store frosted cake in the refrigerator until serving time.
