4 eggs, beaten
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
3 cups finely shredded carrot (lightly packed)
3/4 cup cooking oil
1 recipe Cream Cheese Frosting
1/2 cup finely chopped pecans, toasted
Allow eggs to stand at room temperature for 30 minutes. Grease two 9x1 1/2-inch round cake pans. Line pans with waxed paper; grease the paper. Set pans aside.
Preheat oven to 350 degrees. In a large bowl stir together flour, sugar, baking powder, cinnamon, salt, and baking soda. Set aside.
In another bowl, combine eggs, carrot, and oil.
Add egg mixture to flour mixture and stir until combined. Pour batter into the prepared pans.
Bake for 30-35 minutes or until a wooden toothpick inserted near the center comes out clean.
Cool cake layers in pans on wire racks for 10 minutes.
Remove cake layers from pans and cool thoroughly on wire racks.
Fill and frost with Cream Cheese Frosting. Sprinkle chopped pecans around the outside edge of the cake.
Cover and store cake in the refrigerator for up the 3 days.