By Sarita Skinner
1.Preheat oven to 180° and prepare pans
Ingredients
Instructions
2.Sift the flour before measuring, then sift it again with baking powder, bicarb, salt, cinnamon, and sugar.
3.Add the oil and eggs, then beat well to combine.
4.Fold in the pineapple and carrots until they are well combined.
5.Fold in the pecans.
6.Bake the mixture in two 22.5cm cake tins or a large bundt tin for 50-60 minutes, or until a skewer inserted into the centre comes out clean.
7.To make the icing, beat together the butter and cream cheese. Add icing sugar and vanilla extract, and do not overmix.
8.Let the cake cool down and then top it with the icing and pecan nuts.