Add the carrots, nuts, orange juice and zest, and the coconut to the dry mix, then fold it all into the whisked egg and oil mixture.

Pour the thoroughly mixed batter into a tin about 24–26 cm in diameter. Don't forget to grease the tin with oil and dust it with flour. Bake at 180°C for about 30–40 minutes. You can check with a skewer test.

Once baked, let the cake cool completely. Meanwhile, prepare the frosting and the nuts for decorating.

Put the nuts on a baking tray in the oven at 150–160°C. It's ideal to use the oven while it's just cooled down a little after baking the cake layer. Toast the nuts for about 20 minutes. Take them out straight away and tip them into a tea towel, rubbing them until the skins come off nicely.

Chop the peeled nuts to a medium consistency. I used a food processor with chopping blades, which worked perfectly – the nuts ended up partly coarse and partly fine.

Whip the curd cheese with agave syrup, adding as much as you like to taste, and a touch of vanilla.

Using a sharp knife or a cake wire, slice the cake layer horizontally into three pieces. Spread the frosting between each layer, and also cover the top and sides of the whole cake.

Press the chopped nuts onto the sides and lightly over the top of the frosted cake. Use the same offset spatula you used for spreading the frosting to press the nuts onto the sides – it works brilliantly. And how do we crown the finished cake? With fresh fruit, of course.