Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.

In a separate bowl, beat the eggs, oil, and vanilla extract until well combined. Gradually add the wet mixture to the dry ingredients, stirring until just combined.

Gently fold in the grated carrots and chopped pecans. Pour the batter evenly into the prepared cake pans.

Place the pans in the oven and bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

In a mixing bowl, beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy.

Once the cakes are fully cooled, spread a layer of frosting on top of one cake. Place the second cake on top and frost the entire cake. Garnish with additional pecans if desired.