Bonus Recipe from Stacey Little of SouthernBite.com! 

For the cake:
2 1/4 cups self-rising flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
2 cups sugar
1 cup vegetable oil
4 large eggs, room temperature
3 cups grated carrots
1 1/2 cups chopped pecans, toasted and divided (optional)

For the frosting:
2 (8-ounce) packages cream cheese, softened
1/2 cup butter, softened
1 (16-ounce) package powdered sugar
1 teaspoon vanilla extract

Heat oven to 350 F. Line three lightly greased 9-inch round cake pans with parchment paper; lightly grease parchment paper. Into a medium bowl, sift together first three ingredients. Set aside. In a large bowl, beat sugar and oil at medium speed with an electric mixer until smooth.Add eggs, one at a time, beating until blended after each addition. Add flour mixture, beating at low speed just until blended, stopping to scrape down sides. Fold in carrots and 1 cup pecans. Spoon batter evenly into prepared pans.

Bake 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

To make the frosting, beat cream cheese and butter at medium speed with an electric mixer until fluffy. Gradually add powdered sugar, beating well. Stir in vanilla.

Spread frosting between layers and on top and sides of cake. Arrange remaining 1/2 cup of nuts around outer edge on top of cake. Cut with a serrated knife. Store covered at room temperature for up to 2 days or in an airtight container in the refrigerator for longer.