1

Preheat oven to 180°C. Grease a 20cm diameter springform pan and line the base and side with baking paper.

2

Stir oil, eggs, vanilla, pineapple, carrot, pecans and caster sugar together in a large bowl.

3

Sift in flour, cinnamon and bicarbonate of soda. Stir until combined.

4

Pour mixture into prepared pan.

5

Bake for 55-65 minutes. When the cake is ready, a thin-bladed knife or wooden skewer inserted into the centre of the cake will come out without any batter attached.

6

Cover cake with a clean tea towel and allow to cool in pan.

7

When cake has cooled, spread top and sides with cream cheese icing and sprinkle with extra pecans. Store cake in an airtight container in the refrigerator.

For cream cheese icing:

1

Using an electric mixer or electric hand-held beaters, beat cream cheese, butter and lemon juice until light and fluffy. Gradually beat in sifted icing sugar and beat until icing is smooth.

Serving size: Entire recipe (1708 grams).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.