Preheat oven to 350F

Spray two 9in round cake pans with pam baking spray and set aside

Using a standing mixer, mix until combined the sugar, oil and eggs

Mix in the flour, baking soda, baking powder, salt and cinnamon until combined

Fold in the shredded carrots and 1 C pecan chips

Divide the batter between the two cake pans and bake in the preheated oven for 30-40 minutes or until a toothpick comes out clean

Allow cake to cool completely on a wire rack

Remove cake from pans onto a cutting board

Using a cake slicer, remove the rounded top from the cake

Cut the cake in half so that you have two rounds

Repeat step with other cake round. You should end up with 4 cake rounds

Using a standing mixer, cream together the cream cheese, and butter until combined

Gradually beat in 6 cups of powdered sugar until combined and smooth

Mix in the vanilla extract

Gradually beat in the remaining 6 cups of powdered sugar and the 5 tbsp of heavy whipping cream until thick and smooth

Place the first layer of cake on a serving plate

Spread about 1 cup of frosting evenly on top of the cake layer.

Place another layer of cake onto the top of the first layer of frosting

Spread another cup of frosting onto the second cake layer

Place the third layer of cake onto the top of the second layer of frosting

Scoop another 1 cup of frosting onto the third cake layer and spread evenly

Place the last cake layer onto the third layer of frosting

Frost the entire cake with remaining frosting

Sprinkle the remaining pecan chips around the edge of the bottom of the cake

Place cake into fridge for an hour before cutting and enjoying.