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Preheat oven to 175 degrees celsius (fan forced). Grease two round 20cm cake tins with baking paper and set aside.
Using an electric mixer, beat eggs, oil, and sugar until pale.
With a wooden spoon fold through dry ingredients.
Add carrot, pineapple and pecans and stir until well combined.
Pour the mixture equally into the prepared tins.
Bake for 30-35mins or until just cooked through and golden (cook for longer if using only one tin).
Cool in pan for 10 minutes before turning onto cake rack.
To make the frosting, beat the cream cheese and butter until pale and smooth. Add the icing sugar and vanilla extract and continue beating until well combined and smooth.
Spread half of the cream cheese on top of one of the cakes. Add the second cake layer on top of the icing. Spread the remaining icing over the top of the cake.