Preheat your oven to 160°C. Grease the inside of an 18cm or 20cm bundt tin well with softened butter, then throw in some flour, tapping it around the tin to create an even coating. Tap the excess flour out of the tin.

To prepare the cake batter, whisk the eggs until foamy, then mix in the vegetable oil and milk until well combined. Add the cake mix and stir to form a smooth batter, then gently stir through the carrot, pecan nuts and pineapple, if using.

Spread the batter evenly into the prepared tin and bake for 50-60 minutes or until cooked when tested with a skewer. Set aside to cool for 10 minutes before carefully easing out of the tin. Gently pull the edges of the cake away from the sides of the tin, then invert it, supporting the cake with your hand. Gently tap the edges of the tin against your work surface to encourage the cake to slide out and place on a wire rack to cool.

While the cake is cooling, prepare the icing. Cream the butter using an electric mixer until pale and creamy, then mix in the cream cheese until smooth and just combined. Add the icing sugar and lemon juice and mix until combined.

Dollop the cream cheese icing on top of the cooled cake and ripple using the back of a large spoon. Decorate with the extra chopped pecan nuts before serving.

Tip: Don’t have a bundt tin? No problem! This recipe also works in a 20cm round tin or 21 x 11cm loaf tin.