Preheat oven to 350°F. Grease two 9-inch round cake pans.
For the cake, in a medium bowl, combine the flour, baking powder, cinnamon, and salt.
In a large bowl, whisk together the eggs, oil, and sugar until smooth. Stir in the flour mixture and carrots.
Pour the batter evenly into the prepared cake pans. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes and then remove the cakes from the pan and cool completely on a rack.
While the cakes are cooling, prepare the frosting. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter on medium-high speed until light and fluffy. Gradually add the powdered sugar, beating well. Beat in the vanilla. Continue beating until it's a spreadable consistency. Decorate the cake.
Store the cake covered at room temperature for up to 5 days. The frosted cake may be frozen for 2 months, wrapped in plastic and foil. Thaw your cake in the refrigerator the day before you need it. Loosen the wrap, allowing the cake to warm up slowly, so the naturally moist cake doesn't become mushy.
This cake can also be baked a day ahead and frosted the next day. Just wrap the unfrosted layers in plastic wrap and store at room temperature. The unfrosted cake may also be frozen for up to 2 months. Wrap each layer separately in plastic wrap and then wrap in foil.
ncG1vNJzZmivp6x7s63CoZiepKKWxrS0zrBlnKedZL%2Bmr8ipnKxnk6GutL%2FInGScmaKnvLV5wpqinmWWp7yuedOioq2nm6h6pLvOpZysrF2cv6K6w6aY