INSTRUCTIONS
1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour two 9x1½-inch round cake pans; set pans aside.
2. In a large mixing bowl stir together flour, sugar, baking powder, cinnamon (if desired), and baking soda.
3. In a medium bowl combine eggs, carrots, and oil. Add egg mixture to flour mixture; stir until combined. Pour batter into the prepared pans.
4. Bake in a 350°F oven for 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean.
5. Cool on wire racks for 10 minutes. Remove from pans. Cool thoroughly on racks.
6. Frost tops and sides with Cream Cheese Frosting. If desired, sprinkle chopped pecans over frosting.
7. Store cake in the refrigerator for up to 3 days.
[Cream Cheese Frosting]
8. In a large mixing bowl beat cream cheese, butter, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar to reach spreading consistency.
