Heat the oven to 150C/300F and spread the pecan nuts on a baking tray. Roast for 7 – 8 minutes until toasted. Allow to cool.

Turn the oven up to 180C/350F and line 2 x 23cm (9inch) springform cake tins with baking paper.

Using an electric mixer, beat the two sugars, until fluffy. Add the oil and vanilla extract and continue to beat until well combined.

Fold through the drained crushed pineapple, grated carrots, presoaked and drained raisins until well mixed.

In a separate bowl, sieve all the dry ingredients twice and then fold this through the wet cake batter until well incorporated.

Divide the batter equally between the two cake pans and bake for 35 – 40 minutes. The cake is done when a sharp knife is inserted into the middle and comes out clean. Loosely cover the cakes with tin foil from about 25 minutes if necessary and to prevent over browning.

Allow the cakes to cool in the pans on a cooling rack. They should be completely cool before icing/frosting them.

To make the frosting:

It’s very important to prevent the cream cheese from slitting or become too runny that you only add it right at the end and do not over mix it.

Using an electric mixer, beat the butter, icing sugar, milk and vanilla until pale an fluffy, about 4 – 5 minutes. At this point you cannot overmix the frosting and beating it for a longer time makes it softer and more fluffy. 

Add the chilled cream cheese and mix very briefly and only until it is incorporated and smooth.