Preheat oven to 350 degrees F (180 degrees C).
Line or butter two 8-inch baking pans with parchment paper. Set aside.
Using an electric mixer, combine
All-Purpose Flour (2 cups)
Baking Soda (1/2 Tbsp)
Salt (1 tsp)
Granulated Sugar (2 cups)
Ground Cinnamon (1 1/2 Tbsp)
Large Eggs (4)
one at the time, and mix well after each addition. Scrape down the sides of the bowl with a spatula.
Vegetable Oil (1 1/2 cups)
mixing well on a medium speed. Add
Carrots (3 cups)
and mix on low until all is well blended.
Pour batter into the cake pans. Bake in center rack of oven for 35-40 minutes or until cake tester comes out clean.
Using an electric mixer on a medium speed, cream the
Cream Cheese (1 cup)
Unsalted Butter (1 stick)
for 5 minutes until light and creamy.
Powdered Confectioners Sugar (4 cups)
Vanilla Extract (1/2 Tbsp)
, mixing until light and fluffy. Using a spatula scrape down sides of bowl. Stir in
Pecans (1/2 cup)
To ensure the proper consistency, refrigerate for about 30 minutes.
Frost cake. Serve and enjoy!