1. Preheat your oven to 350⁰F (180⁰C).
2. Grease a 3-liter ring tin really well and lightly dust with flour so nothing sticks.
3. In a large bowl, whisk the 4 large eggs and 2 cups white sugar until light and fluffy, about 3 to 4 minutes. It should look pale and slightly thick.
4. Slowly beat in the 1 1/2 cups neutral oil while mixing.
5. In a separate bowl, sift together the 3 cups of cake flour, 3 tsp baking powder, 2 tsp bicarbinate of soda, 2 tsp ground cinnamon, and 1/4 tsp salt.
6. Fold the dry ingredients gently into the egg and sugar mixture.
7. Stir in the 3 cups finely grated carrots and 1 cup chopped pecan nuts.
8. Pour the batter into your prepared ring tin and smooth the top.
9. Bake at 350⁰F (180⁰C) for 50 to 60 minutes. Start checking at 50 minutes.
10. A skewer inserted into the center should come out clean or with a few moist crumbs.
11. Let the cake stand in the tin for about 10 minutes before turning it out onto a wire rack.
12. Cool completely before slicing or adding any frosting.

Icing

1. In a large bowl, add the 1 cup icing sugar, a dash of cinnamon, and the 1/4 cup of cottage cheese (or sour cream) and blend together.
2. Pour the mixture over the cold cake and decorate with additional chopped pecan nuts.