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Preheat oven to 350°F. Pour the 1 tablespoon oil into an 8x1-1/2-inch round cake pan; tilt pan to coat bottom evenly with oil. Sprinkle brown sugar evenly in pan. Top with pecans. Arrange orange slices on pecans. Set aside.
In a medium bowl, combine flour, cornmeal, granulated sugar, pumpkin pie spice, baking powder, and salt. Add carrot, eggs, the 1/4 cup oil, and the milk. Stir just until combined. Spread mixture evenly over orange slices in pan.
Bake for 30 to 35 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack for 5 minutes. Loosen side of cake from pan; invert onto a serving plate. Serve warm. If desired, garnish with orange peel twists.