Carrot Cake, but with a twist | Woman and Home Magazine

Ingredients

• 250g flour
• 300g sugar
• 2 tsp baking powder
• 11⁄2 tsp bicarbonate of soda
• 1 tsp salt
• 1 tsp ground cinnamon
• 375 ml vegetable oil
• 4 large eggs
• 500 ml grated carrots
• 440g tin crushed pineapple
• 200g pecans, chopped
• 80g butter, at room temperature
• 1 tsp vanilla essence
• 270g icing sugar, sifted
• 125g cream cheese
• Dash of sherry