Preheat the oven to 180 degrees (160 fan forced).
Grease a 23cm (9 inch) round cake tin and line with baking paper.
Sift the dry ingredients together into a bowl. In a separate bowl, beat the eggs and oil, then add to the dry ingredients.
Mix well then add the carrots, crushed pineapple and pecans.
Mix to form a smooth batter and pour into the cake tin.
Bake for approximately 90-100 minutes.
Remove from the oven and allow to cool for 10 minutes in the tin on a wire rack.
Upend and allow to cool on the wire rack.