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Carrot and pecan cake with cream cheese frosting

Ingredients

• 3 large eggs
• 1 cup (155g) soft brown sugar
• 2 tsp vanilla essence
• 1/2 cup (125ml) light olive oil
• 3 cups (450g) self raising flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 medium carrot, grated
• 3 ripe bananas, mashed
• 425g can crushed pineapple
• 1/2 cup (55g) chopped pecan nuts
• 250g light cream cheese
• 1/2 cup icing sugar, sifted
• 1 tbs lemon juice
• 1 tsp lemon zest

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