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1
Preheat oven to 350F Spray two 9-inch round cake pans generously with no-stick spray with flour.
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2
Combine cake flour, sugar, baking soda, cinnamon, salt and allspice in a medium bowl.
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3
In a large bowl, combine mayonnaise, eggs and crushed pineapple with juice.
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4
Add dry ingredient to the large bowl, beat with electric mixer on low speed for 30 seconds.
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5
Beat on medium speed for 3 minutes, scraping bowl occasionally.
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6
Stir in carrots and pecans.
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7
Pour batter into prepared pans.
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8
Bake 28 to 32 minutes or until toothpick inserted in center comes out clean.
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9
Cool 10 minutes, remove from pans to wire rack.
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10
Cool completely.
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11
Beat room temperature cream cheese, butter and vanilla in mixer bowl with electric mixer until well combined.
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12
Gradually add powdered sugar .
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13
Add milk by tablespoonful until frosting reaches a spreadable consistency.
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14
Place one cake layer topside down on serving plate.
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15
Spread with frosting .
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16
Top with remaining cake layer, topside up.
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17
Spread sides and top of cake with remaining frosting.
