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1
Preheat the oven to 350F.
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2
Grease and flour two 8-inch cake pans.
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3
Into a medium mixing bowl, sift together the flour, cinnamon, baking powder, baking soda, and salt three times.
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4
Set aside.
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5
In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, beat the oil and sugar until well blended.
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6
Add the eggs and beat until well combined.
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7
Add the flour mixture and stir just until blended.
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8
Add the carrots gradually, in small amounts, folding gently after each addition.
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9
Pour into the prepared pans and bake until the cakes are lightly browned on top or a toothpick inserted in the center comes out clean, about 45 minutes.
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10
Let the cake layers cool in the pans on wire racks for 5 minutes.
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11
Run a thin knife around the outside and turn out onto racks.
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12
Flip them over to completely cool right-side up on the racks.
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13
If not assembling right away, cover the layers in plastic wrap and store at room temperature for 1 day.
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14
When ready to fill and frost the cake, hold a serrated knife horizontally and use a gentle sawing motion to shave the domed top off each layer.
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15
Fill and frost the cake with cream cheese frosting, using a crumb coat (page 202) if you have time.
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16
Top with pecans.
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17
Store in a tightly covered container at room temperature for up to 2 days.
