Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Whisk together 2 cups of all-purpose flour, 2 cups of granulated sugar, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of salt in a mixing bowl.

Mix in another bowl 1 cup of vegetable oil, 4 large eggs, 2 cups of grated carrots (about 4 medium carrots), and 1 teaspoon of vanilla extract until well combined.

Combine the wet ingredients with the dry ingredients by gradually adding the wet mixture to the dry mixture. Mix until just combined; avoid overmixing for a tender cake texture.

Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula if needed.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Cool the cakes in their pans for 10 minutes before transferring them to wire racks to cool completely.

Beat together 8 oz of softened cream cheese and 1/2 cup of softened unsalted butter in a mixing bowl until smooth and creamy.

Gradually add 4 cups of powdered sugar along with 1 teaspoon of vanilla extract, mixing until creamy and well combined.

Spread a layer of frosting on top of one cooled cake layer using a spatula.

Place the second layer on top and frost both the top and sides generously with remaining frosting.

Decorate with additional grated carrots or nuts if desired for an added touch of flavor and presentation.