Pecan Passioncake With Cream Cheese Frosting (New Zealand) - cooking recipe

Ingredients

2 cups sugar
4 eggs
1 1/4 cups oil
225 g crushed pineapple, drained
1 cup chopped pecans (or walnuts)
2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 cups grated carrots
1/2 cup raisins (she said sultanas)
Frosting
250 g cheese cheese, softened
100 g butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla (or essence) or 1 teaspoon butterscotch extract (or essence)
chopped pecans, to decorate

Preparation

Beat eggs and sugar until creamy. Add oil and mix well. Stir in pineapple and nuts. Stir in all dry things, followed by carrots and raisins. Pour into a 23 cm (9 inch) deep greased and paper-lined cake tin.
Bake at 180 degrees Celsius (350 F.) for 40-45 minutes until firm and cooked in the center. Test by inserting a skewer; it should come out clean. Rest in tin for 10 minutes, then remove and cool on wire rack. Frost when completely cool.
FROSTING: Beat everything together until fluffy and creamy. Spread over top and down sides of cake. Decorate with chopped pecans.