Preheat oven to 350 degrees.
Mix together eggs and both sugars in a large mixing bowl with a whisk.
Add vanilla extract and cinnamon and mix again until combined together.
Next, add in sour cream, buttermilk and oil. Mix together until completely combined.
In a seperate medium bowl, whisk together flour, baking soda, baking powder and salt. Add flour mix into large bowl with wet ingredients. Mix until just combined.
With a spatula, mix in grated carrots. Make sure to peel carrots before they are grated.
Place parchment into a 9 X 13 baking pan. Pour in carrot cake batter. Bake on middle rack for 35- 45 minutes. If you test the cake, a toothpick may have some small crumbs but the cake should not cave in when you touch the center.
Remove carrot cake from oven to await the buttermilk glaze.