Preheat the oven to 175 degrees. Gently oil a loaf cake tin, then put baking paper in it (so it moves less) and oil it as well.

Drizzle over the flour with baking soda, salt and cinnamon.

In another bowl, mix the oil with sugar and vanilla, then add the eggs one at a time. Stir the flour into the oily mixture in two portions, then add the carrot, 50 g pecans and 30 g candied oranges as well.

Pour the batter into the lined mould and bake in the preheated oven for 40-45 minutes.

Place on a rack, cool for 15-20 minutes in the form, then cover and allow to cool completely.

While the dough cools, prepare the cream. Mix the cream cheese, mascarpone and icing sugar. Beat the cream (I usually beat more and measure 60 g out of it), then a small portion first, and finally the rest into the cream cheese mixture.

Apply the cream to the cookie and sprinkle with chopped pecans and candied oranges.