Preheat your oven to 350 degrees and in a medium sized bowl whisk together the dry ingredients.
Add the carrot, vegetable oil, and eggs and whisk until completely combined.
Pour into two lined and greased 8" cake tins and bake at 350 degrees for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.
Fill and frost the cake with cream cheese frosting before serving.
*To finely shred carrots I used the smallest grate on my box grater and then put the carrots through a few pulses in my food processor.