Preheat the oven to 160 degrees celsius fan bake; line and grease a 23cm tin.
In a medium bowl mix the dry ingredients together - spelt flour, almond meal, spices, baking powder and baking soda; use a whisk to mix and remove any lumps.
In a large bowl add eggs, butter, yoghurt, vanilla, coconut sugar and orange zest, mix with an electric beater until smooth and creamy.
With the beater setting on low, add the dry ingredients (slowly, add incrementally) to the egg mix.
Fold through grated carrots, pecans, cranberries and currants.
Pour the batter into the prepared cake tin and place it into the centre of the oven.
Bake for 50 - 60 minutes or until a skewer inserted comes out clean and the cake is golden in colour. Set aside to cool before removing from the tin.
Meanwhile, make the icing. Add the ingredients to a medium bowl and beat until light and fluffy. Place into the fridge to get firmer while you prepare your candied pecans.
To make the candied pecans melt butter and honey in a small saucepan over medium heat, add pecans and cook for 2 minutes. Remove and place onto parchment paper to cool and harden, then roughly chop with a knife. Once the cake has cooled, spread the icing on top of the cake and sprinkle over the candied pecans.