Pineapple Carrot Cake

In a small bowl whisk together 4 teaspoons egg replacer with 8 tablespoons of water. Set aside.

Preheat oven 180ºC, fan forced. Grease and line three 20cm round springform tins with baking paper.

In a large bowl, sift together flour, sugar, baking powder, bi-carb soda, cinnamon, mixed spice and salt.

To the dry mix, add egg replacer mixture and vegetable oil, mix well until no flour streaks are visible. Then gently mix in carrots, drained pineapple and pecans with a rubber spatula.

Pour the batter equally into the lined pans and bake for 35-40 minutes or until a toothpick inserted into the middle comes out clean. Allow the cakes to cool in the pans for 20 minutes before transferring them onto a wire rack to cool completely.

For cream cheese frosting: In the bowl of an electric mixer, beat together softened cream cheese and butter until light and fluffy for approximately 5 minutes. Add the icing sugar and vanilla and continue to beat until smooth and spreadable for another 5 minutes.

To assemble: place one cake on a serving plate and spread 1/3 of the frosting on top. Place another layer of cake on top with another 1/3 of the frosting. Top with the remaining layer of cake and the last 1/3 of the frosting. Sprinkle with the reserved chopped pecans. Refrigerate for 60 minutes before serving.