Preheat oven to 350 °. Arrange pecans in a single layer in a shallow pan. Bake 12 minutes or until toasted and fragrant.
Sift together flour, cinnamon, and baking soda. Line bottoms of 2 lightly greased 10-inch round cake pans with parchment paper, lightly grease parchment paper.
Beat sugar and oil at medium speed with an electric mixer until smooth.Add eggs, 1 at
Add eggs, 1 at a time, beating until blended after each addition.
Add flour mixture a little at a time, beating until blended after each addition. Fold in carrots, cherries and 1 1/2 cups of toasted pecans.
Spoon batter into prepared pans.
Bake at 350 ° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes.
Remove from pans to wire racks, remove parchment paper, and let cakes cool 1 hour or until completely cool.
Put in refrigerator covered to keep cold until you are ready to frost the layers.
Cream Cheese Frosting:
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in vanilla then gradually stir in the confectioners’ sugar until smooth.
After frosting, the cake apply 2-cups pecans on sides of cake.
Caramel Sugar Topping (Decoration for top of cake):
On parchment paper draw a 10-inch circle on back side of paper then turn over and use this for a pattern. Set aside.
Using a large spoon drizzle and make your design.
Place the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat, mix well.
Insert a candy thermometer and cook the sugar mixture until it reaches 311 degrees F, or what is known as the “hard crack” stage (or when sugar starts turning light caramel). Do not stir.
Remove from heat, let stand for at least one minute.
Have a piece of parchment paper ready for a drizzle test once you’re satisfied with results take the parchment paper with the10 inch circle on it. Using a large spoon drizzle and make your design.
Let cool and gently peel off the parchment paper and put Caramel Sugar Topping on top of frosted cake.