Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.

In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, baking powder, salt, and cinnamon.

In another bowl, whisk together the eggs, oil, and vanilla extract until well combined.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the shredded carrots.

Divide the batter evenly between the prepared cake pans and smooth the tops.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.

Gradually add in the powdered sugar and vanilla extract, beating until well combined and fluffy.

Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer, then place the second layer on top and frost the top and sides of the cake.