Carrot-Pecan Cake with Maple Syrup and Orange Buttercream

Name: Carrot-Pecan Cake with Maple Syrup and Orange Buttercream
Yield: Serves 10
Ingredients: zest of 1 orange, finely grated; 175 g light muscovado sugar; 175 ml sunflower oil, plus more for the tin; 1 tsp nutmeg, freshly grated; ½ tsp baking powder; pinch of salt; 2 tsp ground cinnamon; ½ tsp bicarbonate of soda; 200 g self-raising flour; 3 eggs, lightly beaten; 40 g pecan nuts, chopped; 80 g unsalted butter; 50 g unsweetened desiccated coconut; 60 g pecan nuts, chopped; juice of 1 orange; 150 g unsalted cream cheese; 2 tbsp maple syrup; 60 g icing sugar, sifted; 250 g carrot, finely grated