Whisk your flour and baking soda together. Add the cinnamon and salt to the bowl. Set this dry mixture aside for a moment.

Beat the oil and sugar in a bowl. Add the eggs one at a time now. Mix until the batter looks very smooth.

Slowly add the dry flour mixture into wet. Stir in the grated carrots and chopped pecans. Do not overmix the batter at this stage.

Pour the batter into your prepared baking pans. Bake them for about thirty to thirty-five minutes. A toothpick should come out clean and dry.

Let the cakes cool in the pans first. Move them to a wire rack later. They must be cold before you add frosting.

Beat the cream cheese and butter until fluffy. Add the sugar and vanilla to the bowl. Spread the frosting between the two cake layers.