Best-Ever Carrot Cake

4 beaten eggs
2 c. all-purpose flour
2 c. sugar
2 tsp. baking powder
1 tsp. ground cinnamon (optional)
1/2 tsp. baking soda
3 c. finely shredded carrots (lightly packed)*
3/4 c. cooking oil
1/2 c. finely chopped pecans, toasted (optional)
Cream cheese frosting (see below)

Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour two 2x1 1/2-inch round cake pans; set pans aside. In a large mixing bowl stir together flour, sugar, baking powder, cinnamon, and baking soda. In a medium bowl, combine eggs, carrots, and oil. Add egg mixture to flour mixture; stir until combined. Pour batter into the prepared pans. Bake in a 350 oven for 30-35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool on wire racks for 10 minutes. Remove from pans. Cool thoroughly on racks. Frost tops and sides with cream cheese frosting. If desired, sprinkle chopped pecans over frosting. Store cake in refrigerator for up to 3 days.

*The carrots need to be finely shredded or they may sink to the bottom of pan during baking.

Cream Cheese Frosting:
1 8 oz. package cream cheese, softened
1/2 c. butter or margarine, softened
2 tsp. vanilla
5 3/4 -6 1/4 c. sifted powdered sugar

Beat cream cheese, butter, and vanilla with electric mixer until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually bean in additional powdered sugar to reach spreading consistency.