An all-time favourite, moist and delicious teatime treat.
Preheat oven to 180ºC.
Beat the sugar, oil and eggs together until fluffy.
Sift the dry ingredients together. Add to the sugar mixture with the carrot, crushed pineapple and nuts.
Pour in a greased and lined cake tin. Bake for approximately 60 minutes or until cooked. Remove from oven and let the cake cool down.
Place all the ingredients in admixing bowl and beat together until the icing is light and fluffy.
Ice the cooled cake and decorate with chopped pecan nuts.