• Preheat the oven to 175°C (350°F).
• Wash and peel the carrots. Use the largest holes on a box grater, grate the carrots.
• Add the grated carrots to a mixing bowl. Finely grate the ginger and add it to the bowl.
• Crack the eggs into a separate bowl, beat them lightly and add them to the grated carrots. Add the remaining wet ingredients: the juice of an orange, vanilla extract and coconut oil. Mix with a fork or whisk until everything is combined.
• Place a sieve over a large mixing bowl. Sift all the dry ingredients into the bowl: flour, baking powder, baking soda, cinnamon, cardamom, salt, caster sugar and cane sugar. Whisk until evenly combined.
• Line a baking tin with baking paper.
• Gradually add the dry ingredients to the wet ingredients in 3–4 batches. Mix briefly between each addition until just combined. Be careful not to overmix the batter.
• Pour the batter into the prepared cake tin and bake for approximately 45 minutes. Insert a skewer into the centre to check if the cake is done. The cake is ready if it comes out clean or with just a few moist crumbs. Let the cake cool completely before adding the frosting.

CREAM CHEESE FROSTING

• Add the cream cheese and vanilla extract to a mixing bowl. Whisk until smooth, soft and fluffy.
• In a separate bowl, whisk the heavy cream until thick and it holds its shape.
• Add the cornstarch and a pinch of salt to the cream cheese mixture. Mix briefly to combine. Gently fold in the whipped cream until fully incorporated.
• Transfer the frosting to a piping bag. Use a small round piping tip or simply snip off the tip of the bag. Alternatively, you can use a Ziploc bag (see my tips above).
• Using a bread knife, cut the cooled cake into squares of approximately 5 x 5 cm (2 x 2 inches).
• Pipe the cream cheese frosting onto each square in a zigzag pattern (start in a corner).
• Finish with a sprinkle of poppy seeds, some chopped almonds and a pecan nut in the centre of each square.