Preheat oven to 375°F (190°C). Grease and line an 8-inch round cake pan.

In a bowl, mix sunflower oil, beaten eggs, and orange juice.

In a separate bowl, combine brown sugar, sifted self-rising flour, baking powder, and chopped pecans.

Pour the egg mixture into the dry ingredients and stir to combine.

Stir in grated carrots and finely chopped dried pineapple.

Pour batter into the prepared pan and smooth the surface.

Bake for 55-60 minutes, or until golden and firm to the touch.

Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

For the icing, gradually beat powdered sugar into the low-fat cream cheese.

Chill for 30 minutes until firm.

Spread the icing evenly over the cooled cake.

For the candied orange peel decorations, place granulated sugar and 3 tbsp water in a small pan.

Boil until the mixture is caramel-colored.

Quickly dip the orange rind and pecan halves into the caramel.

Dry the candied orange peel and pecans on parchment paper.

Arrange the candied decorations on top of the iced cake.

Serve and enjoy.