Carrot Cake with Cream Cheese Frosting

Preheat the convection/fan oven to 160 °C. Line two 9-inch (23 cm) round cake pans with parchment paper.
Place 100 g pecans, chopped, and the 2 carrots, finely grated, in a large mixing bowl. Add 100 g raisins, 335 g brown sugar , 265 g self-raising flour, ½ teaspoon salt, 2½ teaspoons ground cinnamon, and ¼ teaspoon ground nutmeg. Stir until evenly combined.
In a separate bowl, whisk together 100 g natural plain yogurt , 230 ml vegetable oil, 4 medium eggs, 1 tablespoon orange zest, and 1 teaspoon vanilla until smooth.
Pour the wet mixture into the carrot and flour mixture. Stir gently just until combined, then divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25–30 minutes, until a toothpick inserted into the center of each cake comes out clean.
Let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack. Allow approximately 1 hour of cooling in total, making sure both layers are completely cool before frosting.
Beat 300 g full-fat cream cheese, softened, with 150 g powdered sugar until smooth. Add 200 g heavy cream, cold, and whip until the frosting holds stiff peaks. Transfer to a piping bag.
Place one cooled cake layer on a serving plate or cake stand. Pipe frosting over the top, then gently place the second cake layer on top. Pipe the remaining frosting over the cake, dust with extra ground cinnamon, and cut into 8 slices to serve.