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For the cake:
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1. Preheat oven to 350u00b0 F. Butter two 9-inch cake pans and line the bottoms with circles of parchment paper. Set aside.
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2. In a medium bowl, whisk together the flours, baking soda, baking powder, salt and cinnamon. Set aside.
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3. Using a stand mixer or a hand mixer, beat the eggs until frothy, about a minute. Slowly add the sugar and beat until thick and light colored, about 3-4 minutes. Add the oil in a slow steady stream. Beat in the vanilla. Add the flour mixture and mix just until incorporated. Fold in the grated carrots.
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4. Equally divide the batter between the 2 prepared pans (I weighed the batter for precise measurement). Bake in preheated oven for 25-30 minutes, or until a toothpick inserted near the center comes out clean.
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5. Remove from oven and allow the cake to cool in the pan on a wire rack, for about 5-10 minutes. Then turn the cakes out of the pans onto a cooling rack and allow to cool completely before frosting.
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For the maple cream cheese frosting:
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1. Beat the cream cheese and butter together until fluffy.
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2. Sift the confectioners' sugar over the cream cheese/butter mixture and mix until well combined. Add the maple syrup and vanilla extract and beat until combined.
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To assemble the cake:
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Slice each cake in half horizontally. Place the bottom layer on a serving tray and assemble from there. Spread the top of each layer with about 1/4 of the frosting. Garnish the top with pecans, coconut, etc.
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(Adapted from The Joy of Baking and Smitten Kitchen.)
