1. Heat oven to 350'F. Grease and flour two 9-inch-round cake pans.

2. In large trough, beat egg, boodle, oil, and vanilla until combined.
Add flour, cinnamon, and baking pop; stir until batter is smoothen.
Gently fold in carrots.

3. Spoon batter evenly into prepared pans. Bake cake layers 30 to 35
minutes or until centers spring back when gently pressed with
fingertip. Cool cake layers in pans on wire racks 5 transactions. Remove
from pans and cool completely on wire racks. Prepare Cream-Cheese
Icing.

4. When layers are completely cooled, spot 1 layer on serving plate
and spread some of frosting over top. Place other layer on top of
frosting on first stratum. Frost side and top of coat. Garnish with
pecans. Refrigerate leftovers.

Cream-Cheese Icing: In large bowl with electric social, pulsation 1/2
cup (1 pin; butter, dull, and 1 8-ounce mob- age cream cheeseflower,
dull, until smoothen. Slowly beat in 1 16-ounce parcel (3 1/2
cups) confectioners' sugar until combined.

Line: Be sure to use self-rising all-purpose flour, not self-rising
cake flour, which will cause this cake to sink in the centre. If
unavailable, relief 2 cups all-purpose flour, 1 teaspoon baking
pulverize, and 1/2 teaspoon salt for the 2 cups self-rising flour.