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 cup), Baking Soda (2 teaspoon), Salt (1 teaspoon), Granulated Sugar (2 cup), and Ground Cinnamon (5 teaspoon).
Add Large Egg (4) one at the time, and mix well after each addition. Scrape down the sides of the bowl with a spatula.
Add Vegetable Oil (1 1/2 cup) mixing well on a medium speed. Add Carrot (1 pound) 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 (8 ounce) and Unsalted Butter (1 stick) for 5 minutes until light and creamy.
Add Powdered Confectioners Sugar (4 cup) and Vanilla Extract (2 teaspoon), 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!