Preheat the oven to 180ºC/gas 4. Grease a 30 x 20cm traybake tin with veg oil and line with baking paper.
Peel and grate the carrots and lemon zest into a large bowl, mix in the currants or sultanas, then roughly chop and add the pecans, then set aside.
In another bowl, combine the flour, baking powder, ½ a teaspoon of sea salt, and the spices, Dice and add the ginger, then add the leaves from the tea bag and mix well.
Add the eggs, both sugars and the veg oil to a mixing jug, then pour the mixture over the carrots, mixing to combine. Add the dry ingredients and mix briefly or until just combined.
Pour the batter into your pan and bake in the oven for 55 minutes to 1 hour, or until a skewer inserted into the centre comes out clean. Allow to cool in the tin for 15 minutes, then invert onto a wire rack to cool completely.
For the buttercream, place the butter in the bowl of an electric mixer and beat until creamy, about 5 minutes.
Add the cream cheese and beat until just combined. Next, add the icing sugar and beat again until smooth (don’t over-mix it as your icing will be runny.) Refrigerate for at least 15 minutes, then spoon the buttercream over the cake and spread out evenly.
Place the coconut into a dry frying pan over a medium heat and cook for 3 to 5 minutes, or until lightly toasted, tossing occasionally. Scatter it over the iced cake, then serve.