Pre-heat your oven to 180°C.
Lightly grease a 23cm cake tin or mould with melted butter. Sift together the flour, baking powder, bicarb and salt and set aside. Using an electric mixer, beat together the oil and the sugar. Add the eggs one at a time, beating well between additions. Add the vanilla extract, followed by the sifted dry ingredients and the Sweet Rub and mix briefly to combine.
Fold in the grated carrot, nuts and orange zest. Pour the mixture into your cake tin. Bake for 45 minutes – 1 hour or until a skewer inserted comes out clean. Once the cake has completely cooled, spread the cake with icing and decorate with extra chopped pecan nuts. Keep in a cool place before serving.
For the icing: Using an electric mixer, whisk the butter until pale and fluffy. Add the cream cheese and whisk lightly. Add the icing sugar and vanilla. Beat until smooth and creamy. Add orange and lemon juice to taste and refrigerate until needed.
