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Put the mixed fruit into a bowl and pour over the hot Assam tea and orange juice. Leave to soak for at least 30 minutes, or a few hours if you have time.
Heat the oven to 180C fan, 200C conventional, or gas 6. Line your traybake tin with baking paper.
In a bowl, whisk together the dry ingredients and set aside.
In a larger bowl, whisk the brown sugar, eggs, oil, and vanilla until smooth.
Fold in the grated carrots and orange zest.
Add the dry ingredients and fold until just combined.
Stir through the drained fruit and nuts.
Scrape the batter into the lined tin and smooth the top.
Bake for 30 to 40 minutes, or until risen, golden, and a skewer comes out clean.
Put the butter into a small pan over a medium heat. Let it melt, then keep cooking until it smells nutty and the milk solids turn deep golden brown. Watch it carefully.
Pour the brown butter into a bowl, making sure to scrape in all those browned bits, then leave to cool until no longer warm but still soft.
Beat the cooled brown butter with the frosting ingredients in a stand mixer with the beater attachment for 4-5 minutes until thick and fluffy.
Frost the cooled cake and decorate with chopped nuts or carrot decorations.