Preheat the oven to 160oC and grease the bottom and sides and line the bottom of two 18cm diameter loose bottomed cake tins.
Finely grate the zest of the orange on to a plate and set it aside then squeeze the orange juice and soak the sultanas in the juice.
Toast the pecans in the oven for about 10 minutes (set a timer so they don’t burn!).
Whist the eggs and sugar for 5 minutes until pale and coffee coloured.
Add the grated carrot and orange zest and beat again.
Whisk the flour, ground almonds, cinnamon, baking powder, vanilla extract and salt until all are combined.
Add the sultanas with the orange juice and toasted pecans and mix with a spatula.
Divide the mixture evenly between the 2 tins and place in the middle of the oven for 1 hour.
Remove the cakes from the oven, and turnout onto a wire rack to cool completely
Make the cream-cheese icing by whisking the butter until light and softened, then add 100g of the icing sugar and mix to a fine breadcrumb consistency.
Add the lime juice and mix again to a paste.
Add the cream cheese and lime zest as well as the remaining icing sugar and beat by hand.
Refrigerate for 15 minutes before icing the cold cake.