• Preheat oven to 350 degrees F. Prepare 3 (8 inch) round cake pans. Line bottoms of pans with wax paper or parchment. Spray with cooking spray and dust with flour. Set aside.

For the Cake:

• In a medium bowl stir or sift the first four ingredients together and set aside.
• In a large bowl beat the eggs and the next four ingredients together. Gradually add the dry ingredients into the wet to incorporate. Fold in the carrots and remaining ingredients.
• Pour batter evenly into the prepared cake pans.
• Bake for 25-30 minutes on center rack of oven or until a toothpick comes out clean.
• Let cool for 15 minutes in pans then loosen edges of cake from pan with a butter knife and flip cakes onto a cooling rack and cool completely before frosting.

For the cream cheese frosting:

• In a medium bowl cream the butter and cream cheese for 3-5 minutes until smooth and fluffy.
• Gradually add confectioner sugar a cup at a time mixing between each addition. Add vanilla extract and mix on high for 3 minutes to produce a creamy fluffy frosting. If frosting still seems too runny you can add more powdered sugar a half cup at a time to attain desired thickness.