Carrot Cake

Cake
2 1/4 cup cake flour
1 1/2 cups sugar
3/4 cup mayonnaise
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice or ground ginger
3 eggs
1 (8-oz) can crushed pineapple in juice, undrained
2 cups finely shredded carrots (4 medium)
3/4 cup chopped pecans

Frosting
3 tablespoons butter, softened
2 (3-oz) pkgs. cream cheese, softened
1/2 teaspoon vanilla
Dash of salt
2 1/2 to 3 cups powdered sugar

Heat oven to 350 degrees. Grease and flour two 9-inch round cake pans. In large bowl, beat all cake ingredients except carrots and pecans. On medium speed, beat for 3 minutes. Stir in carrots and pecans. Pour into greased and floured pans.

Bake at 350 degrees for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on wire racks. Remove from pans. Cool completely.

In large bowl, beat margarine, cream cheese and vanilla; beat at medium speed until creamy. Add powdered sugar; beat until smooth.

To frost cake, place 1 cake layer, top side down, on serving plate. Spread with 1 cup frosting. Top with second layer, top side up. Frost top of cake with remaining frosting. Store covered in refrigerator. Makes 16 servings