Pre-heat the oven to 350º F.

Grease two 9-inch round cake pans flour the bottom and sides of both pans.

In a medium bowl, whisk flour, baking soda, salt and the cinnamon until well blended.

In a separate (larger) bowl, whisk the oil, brown & granulated sugars and vanilla. Whisk in eggs one at a time.

Using a large rubber spatula, scrape the sides and bottom of the bowl then add the dry ingredients in three parts. Stir gently until the batter is smooth.

Stir in the carrots.

Divide the batter between the two prepared cake pans.

Bake about 35 to 45 minutes.

Cool cakes in pans for 15 minutes before turning them out onto cooling racks.

Frost with cream cheese frosting.

Serve and enjoy!