Step by step method

1. To Make the Cake

2. 1. Preheat the oven to 180°C. Grease and line a 23cm cake tin.
3. 2. In a large bowl, beat the eggs and castor sugar until light and fluffy.
4. 3. Add the melted Stork Yellow Margarine and mix well.
5. 4. In a separate bowl, sift together the flour, baking powder, cinnamon, bicarbonate of soda, and salt.
6. 5. Gradually fold the dry ingredients into the wet mixture.
7. 6. Stir in the grated carrots, chopped pecans, and drained crushed pineapple, ensuring everything is well combined.
8. 7. Pour the batter into the prepared tin and bake for 1 hour, or until a skewer inserted into the centre comes out clean.
9. 8. Allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

10. To Make the Cream Cheese Frosting

11. 1. In a bowl, beat the softened Stork White Margarine until smooth.
12. 2. Add the sifted icing sugar gradually, mixing well after each addition.
13. 3. Beat in the vanilla essence or paste.
14. 4. Finally, add the cream cheese and mix until smooth and creamy.

15. To Assemble

16. 1. Once the cake has completely cooled, spread the cream cheese frosting evenly over the top (and sides, if desired).
17. 2. Decorate with mini Easter eggs, placing them around the sides and piled on to the top of the cake.