Preheat your oven to 350°F (175°C). Grease two round cake pans or line them with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder, and cinnamon until evenly mixed.

In another bowl, blend eggs and oil until smooth; stir in grated carrots.

Pour the wet mixture into the dry ingredients and gently fold until just combined—avoid overmixing.

Divide the batter between the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.

Let cakes cool in pans for 10 minutes before transferring to wire racks. Once cooled, frost generously with cream cheese frosting.