Pecan Passioncake With Cream Cheese Frosting (new Zealand)

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

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)
• 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

Recipe

• 1 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.
• 2 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.
• 3 frosting: beat everything together until fluffy and creamy. spread over top and down sides of cake. decorate with chopped pecans.