Iced Cake with Carrots and Nuts

For the cake: heat the oven to 160°C (140° fan) 325°F gas 3. Grease a deep 20cm|8" square cake tin and line the base with non-stick baking paper.

Mix together 3 tablespoons orange juice, the zest and sultanas in a bowl and set aside.

Separate 1 egg and put the yolk into a mixing bowl and the white into another bowl. Add the remaining whole egg to the yolk and add the sugar. Whisk until thick and foamy.

Slowly pour in the oil and continue to whisk until well mixed. Sift in the dry ingredients and gently stir into the egg mixture until blended.

Whisk the egg white to soft peaks.

Fold the carrots, soaked sultanas and any liquid into the flour mixture. Gently fold in the whisked egg white, then pour into the tin. Shake the tin to level the mixture. Bake for 1 hour until risen and firm and a skewer inserted in the centre comes out clean. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the topping: beat all the ingredients together until smooth. Spread on top of the cake and scatter with the pecans.