Hummingbird Cake

Ingredients
For the cake:
3 cups of flour/maida
1 cup pecans/walnuts-dry roast
2 cups granulated sugar(1 cup white+1cup brown/2 cups of brown/2 cups white-whatever you like)
3 large eggs
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp vanilla essence
1 cup oil(canola, corn, sunflower)
1 cup crushed pineapple(227g)
2 cups ripe mashed bananas(400g)
For the Pecan/walnut cream cheese Frosting:
250 g cream cheese-at room temperature
1/4 cup butter-at room temperature
1 tsp vanilla essence
2 1/2 cups of icing sugar/confectioner's sugar
1/2 cup finely chopped pecans/walnuts
Method
Preheat oven at 180 C.
Butter/spray with nonstick spray, line two 9 by 2 inch round pans with baking paper/parchment paper(I used silicone pans so I skip this)
In a large bowl whisk together the flour, sugar, baking soda, ground cinnamon & ground nutmeg. Then stir in the chopped pecans/walnuts.
In an other bowl whisk together the eggs, oil, bananas, pineapple & vanilla essence. Add the wet ingredients into the dry ingredients and stir/fold with spatula(don't use electric mixer/whisk-don't over mix the batter) Evenly divide the batter between the two prepared pans and bake for 25-30 minutes/until a toothpick inserted into the center of the cake and comes out clean. Remove from the oven and let cool on wire rack, after about 10 minutes invert the cakes onto the wire rack, remove the pans & baking paper/parchment paper, flip the cakes right up, and then cool completely before frosting
Frosting
Beat the butter & cream cheese with the electric mixer on medium to low speed until very smooth. Gradually add the sifted icing sugar and beat on medium to low speed until fluffy incorporated and smooth. Beat in vanilla essence and stir in finely chopped pecans/walnuts .
To assembling:
Place one cake on serving platter/cake plate. Spread some frosting over, gently place the other cake layer on top and spread the rest of the frosting all over the top and sides of the cake.
Note: if not going to serve immediately refrigerate the cake. Then bring it to room temperature before serving.