preheat oven to 350 degree F.

Grease/flour and line bottoms with parchment of (4) 7 inch cake pans

CAKE:

In a large bowl add the flour, sugar, baking soda, salt and cinnamon. Stir to combine with a whisk.

In bowl of mixer add the eggs and beat until frothy. Stream in the oil.

With mixer on low/med add in the flour mixture gradually, continue mixing until combined.

By hand fold in the carrot shreds.

Pour evenly into the four prepared cake pans.

Bake 30-35 minutes or until toothpick inserted in center comes out clean.

Cool completely.

When ready to remove from pan run knife around the edge of the cake.

BUTTERCREAM:

In large sauce pan add the egg whites and brown sugar.

On low/medium heat you are going to whisk (continuously) egg mixture until sugar is completely dissolved (you can test it by rubbing a small amount between your fingers to test it, it should be completely smooth).

Transfer to mixing bowl and with whisk attachment whisk on high until stiff peaks form and mixture is completely cooled (if not completely cooled your butter will melt). If you have reached the stiff peak stage but meringue is still warm let it sit to cool to room temp.

Switch to paddle attachment.

On low speed add the butter one piece at a time.

Bring mixture up to high speed and continue to mix until well combined, smooth and creamy.

Add in the vanilla and salt, mix to combine.

ASSEMBLY:

Place first cake layer on cake board, secure it in place with a dab of frosting underneath.

Spread even layer of butter cream on top of the cake layer, smooth with offset spatula.

Repeat with the next two cake layers.

Add the top cake layer and crumb coat the cake with buttercream.

Refrigerate at least 30 minutes.

Put final coating of buttercream on cake.

Decorate as desired.