Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm baking tin.
In a large bowl, combine grated carrots, flour, caster sugar, bicarbonate of soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 80g chopped pecans. Spoon batter into prepared tin.
Bake in the preheated oven for 30 to 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.
Meanwhile, in a medium bowl, combine icing sugar, cream cheese, 110g butter and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 110g pecans. Spread on cooled cake.
The has to be the oiliest cake I have ever made, just to pick it up to put on a plate I was covered in vegetable oil. Not sure what I have done wrong to have it be so far from what over have described. Did rise quickly and has good shape but took way longer than stated to bake fully. - 11 Sep 2013
The cake was too eggy and I think had too much bicarbonate of soda as I could taste it when I ate the cake. You have to use a really high tin also, otherwise it overflows, as it rises really quickly and it's really runny. - 12 Oct 2012