Making the cake
Preheat the oven to 180ºC.
Line two round tins (20 cm) with parchment paper.
Fit the K-Beater.
Add flour, bicarbonate of soda, baking powder, cinnamon, mixed spice and salt into the Appliance bowl.
Mix for 10 seconds on speed 2, until combined.
Add milk, oil, eggs, orange zest, orange juice, maple syrup, vanilla extract and light brown sugar.
Mix for 1 minute on speed 2, until combined.
Add carrots and pecans.
Mix for 30 seconds on speed 3, until combined.
Divide the batter between tins.
Bake for 30 minutes at 180ºC, until a skewer inserted comes out clean.
Remove from the oven and let cool in tins for 10 minutes.
Turn out the cakes onto a wire rack and let cool completely.

Making the icing
Clean the Appliance bowl and fit the K-Beater.
Add icing sugar, cream cheese, butter, vanilla extract and maple syrup into the Appliance bowl.
Mix for 30 seconds on speed Min, until combined.
Mix for 2 minutes on speed 3, until smooth.
Transfer the icing into a clean bowl.
Chill in the fridge for 30 minutes.

Place one sponge layer onto a serving plate and spread with half of the icing evenly.
Place a second sponge on top and spread the remaining icing on top.
Decorate with pecans, orange zest and a drizzle of maple syrup.

Serve.