Preheat oven to 350 F.

Grease an 8 x 8 inch square pan or a 9 inch round pan. Line the bottom of the pan with parchment paper.

In a large mixing bowl, using a wooden spoon or rubber spatula, beat together eggs, oil, white sugar, and vanilla.

Mix the dry ingredients (flour, baking soda, baking powder, salt and cinnamon) into the wet ingredients.

Stir in shredded carrots.

Pour the cake batter into prepared pan.

Bake 40 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean.

Then, cool in pan for 10 minutes, then turn out onto cooling rack and cool completely

Combine butter, cream cheese, sour cream, confectioners' sugar, salt, and 1 tsp vanilla in the bowl of a stand mixer with a paddle attachment on medium speed and beat until smooth and creamy.

If you are making a two layer cake, freeze cake for 2-3 hours, then trim the top of the cake and slice in half using a large serrated knife. If using a single layer, freeze, then simply trim the top to flatten.

For a potluck-friendly cake that can travel, return bottom (least flat and attractive) cake layer to pan, add a layer of frosting. If your cake is staying home with you, you can simply place it on your cake plate.

Next, if you are making a double layer cake, add the second cake layer, and a final layer of frosting. Frost the sides of the cake if serving on a cake plate.

Use offset spatula to divide cake into 16 pieces. If using pecans to decorate, scatter around edges (instead of pecans, you could also pipe shell or star pattern around edges). Chill 30 minutes to set.

Tint leftover frosting orange and place in piping bag. Using kitchen shears, cut gum drops into small pieces.

Pipe a carrot onto each slice, and add green gum drops to represent carrot leaves.

This cake may improve the next day. Definitely keep any leftovers (if you have any) covered with plastic wrap in the refrigerator.