Preheat the oven to 325.
Grease, paper, grease, and flour your pans of choice. One 12-inch round, one 9X13, or two 9 X 2 ” rounds, or three 8 X 2” rounds – your call.
Combine the eggs, oil, and sugar in a large mixing bowl. Using a whisk, mix gently at first, and then pick up speed until the oil is emulsified into the sugar and egg mixture.
Sift the flour, baking soda, cinnamon, and salt into a separate bowl.
Add the dry ingredients to the wet. Use a wooden spoon or rubber spatula to mix well.
Add the grated carrots and the vanilla and then mix until the batter is consistent.
Pour into prepared pans.
Bake between 25 minutes and 45 minutes, depending upon the pan choice. A toothpick inserted in the middle should come out clean. I prefer to overcook this cake a bit because I think the crumb texture is better. I usually leave it in the oven for about 5 minutes after you get a clean tester.
After 10 minutes, turn the cakes out onto cooling racks. Once completely cool, the cake layers can be individually wrapped and stored in the refrigerator or freezer.