Carrot Cake - Aliette de Bodard

Ingredients

• 85 g pecan nuts, chopped into pieces
• 1 tablespoon orange blossom water
• 2 tbsp orange juice
• 115 g chopped-up prunes (substitute raisins if prunes are lacking)
• 225 g flour
• 5 g baking soda (half a packet)
• 1 rounded tsp ground cinnamon
• 175 g sugar
• 100 g sunflower oil (about ¼ cup)
• 3 eggs
• 280 g finely grated carrot (3-4 carrots)