Preheat the oven to 180°C/350°F/Gas 4. Oil and line the base and sides of an 18cm square cake tin with baking parchment.
Coarsely chop the pecans and spread on a baking sheet. Place them in the oven for 8 minutes before turning and placing for a further 5 minutes. Once your kitchen is filled with the aroma of toasty nuts, they’re ready. Put aside to cool.
Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots and orange rind. Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients until just mixed – it will be fairly soft and almost runny. Stir in the toasted pecans.
Pour the mixture into the prepared tin and bake for 40-45 minutes, until it feels firm and springy when you press it in the centre (or when you stab in a knife and it comes out clean). Cool the cake in the tin for 5 minutes, then turn it out, peel off the baking parchment and cool on a wire rack.
Once your cake is cold, prepare your icing. Mix the orange juice into the icing sugar; mix gently to avoid a sugary cloud explosion. I found I needed more than 2tbsp, so add your juice a few drops at a time until you have a smooth runny consistency. Drizzle over to your heart’s content.
It’s a lovely light cake and much nicer than my previous attempt at carrot cake. Pecans were a great shout (if I do say so myself) and the orange taste from the rind and the icing is the perfect counterbalance and great for the summer. Shake up tradition with some additions of your own and see what magic happens!
