Out Of This World Carrot Cake

For the last 2 weeks I have been craving carrot cake. I didn't want to buy it. I didn't want to box mix it. But I have been really busy, really busy. So that's why I craved it for 2 weeks. But alas, Sunday night allowed me some free time. Blessed bedtime.

Out Of This World Carrot Cake
Serves: 12

2 1/4 cup cake flour
1 1/2 cup sugar
3/4 cup mayo
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice or ground ginger
3 large eggs
1 8oz can crushed pineapple, undrained
2 cups finely shredded carrots
3/4 cups chopped pecans, plus extra

Cream Cheese Frosting
6 tbsp butter, room temp
1 8oz package cream cheese, softened
1 teaspoon vanilla extract
1 to 2 tablespoons milk
4 cups ( 1 lb) powdered sugar

Heat oven to 350. Grease two 9 inch cake pans. Whisk together cake flour, sugar, baking soda, ground cinnamon, salt and allspice in a medium mixing bowl.
Combine mayo, eggs, crushed pineapple with juices in a large bowl. Add flour mixture and beat for 30 seconds on low speed. Continue beating for 3 min on medium speed, scraping sides of bowl occasionally.
Stir in carrots and pecans. Pour batter and divide between two pans.

Bake for 30 min, until toothpick inserted comes out clean. Cool 10 min. Remove from pan, and allow to cool completely on wire rack.

Beat cream cheese, butter and vanilla in a bowl with an electric mixer on medium speed until combined. Gradually add powdered sugar by cupful. Continue mixing. Add milk by the tablespoon until desired spreading consistency is reached.

Place on cake layer top side down on serving platter. Spread with frosting. Top with remaining cake layer, top side up. Spread sides and top with remaining frosting. Sprinkle with extra crushed pecans to decorate.

Serving the cake chilled with a frosty glass of milk is De-Lish!