Big Cakes: Carrot-Pecan Cake with Maple Syrup and Orange Buttercream

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