Ingredients

Steps

• Preheat the oven to 180°C and grease a 20cm square cake tin.
• Mix the dry ingredients and orange zest in a large bowl.
• Whisk the eggs, sunflower oil, and sugar together until smooth.
• Beat the egg mixture into the flour and stir in the grated carrots.
• Pour into the tin and bake for 35 to 40 minutes.
• Cool the cake in the tin for five minutes before moving to a wire rack.
• Beat the icing sugar, butter, and orange juice until creamy.
• Mix in the cream cheese and zest then chill for 30 minutes.
• Frost the cooled cake and sprinkle with remaining pecans.