Pre-heat oven to 350°F and Grease 2 9-inch round cake pans.

Whisk the flour, baking powder, salt, and ground cinnamon in a medium bowl until well combined.

In a separate large bowl mix the oil, sugars, and vanilla. Then combine the 3 eggs, one at a time until properly mixed.

Add the dry ingredients to the wet ingredients in 3 parts, making sure the batter is smooth after each part. Then stir in the carrots and mix again.

Divide the batter between the prepared cake pans and bake for 20-40 minutes or until a toothpick comes out clean when inserted into the center of the cake.

After the cakes have baked take them out of the oven, let them cool for 10 minutes, and then transfer the cakes into separate plates.

For the creamy frosting: In an electric mixer bowl beat the cream cheese for about 30 seconds then add in the sugar, 1/4 cup at a time until fluffy. Pour in the heavy whipping cream and beat for 1 minute.