Preheat the oven to 170°C. Grease and line a 23cm springform cake tin with baking paper.

Sift together the flour, baking powder, bicarb, Ground Cinnamon and salt and set aside.

Using an electric mixer, beat together the oil and the sugar until combined. Add the eggs one at a time, beating well between each addition, followed by the Vanilla. Add the sifted dry ingredients and mix briefly to combine, then fold in the grated carrot, orange zest and pecan nuts.

Pour the batter into the prepared cake tin and bake for 60 minutes or cooked through when tested with a skewer. Allow to cool in the tin for 10 minutes before turning out onto a cooling rack. Allow to cool completely before icing.

To make the frosting, beat the softened butter with an electric mixer until very pale and creamy. Add the cream cheese and beat on high speed until smooth. Add the icing sugar and beat for a few more minutes until the frosting is light and fluffy. Add a tablespoon of orange or lemon juice, adding more to taste depending on your preference.

Generously frost the cake with the cream cheese frosting and sprinkle with extra pecan nuts.