In a standing mixer with the whisk attachment, add the sugar and oil and whisk to create an emulsion. Add the eggs and whisk to emulsify.

Sieve the dried ingredients together and then add to the wet mixture, whisking until just combined. Finally, add the grated carrots.

Cook the cake at 155°C in a greased pan for 35 minutes and leave to cool.

Melt the white chocolate over a bain-marie and set aside.

Add the milk, cream, glucose and orange zest to a pan and bring to a gentle simmer. Melt in the gelatine, making sure it’s all incorporated.

Pour over the mascarpone cheese and blend with a hand blender until smooth. Pour over the melted white chocolate and emulsify with the hand blender.

Pour into a shallow container and let it set in the fridge for at least 24 hours.

Once cooled, add the mix to a standing mixer with the whisk attachment and whisk on high until light and fluffy. Place it into a piping bag with a round nozzle and keep in the fridge.

Mix the walnut butter and oil together with a whisk and set aside.

Bring the water, salt, corn flour and stabilizer to a boil, take off from the heat and blend in the walnut butter and oil until emulsified. Keep in the fridge and bring to a temperature of 4°C.

Once cooled, churn in an ice cream machine or pacojet if available. Keep in the freezer.

Mix all the ingredients for the crumble using a food processor until a shaggy pastry has formed. Put onto a lined oven tray and cook at 150°C until crisp. Leave to cool.

Square off the carrot cake and cut it into small cubes. Arrange 5 cubes of cake in a small bowl, then pipe 5 to 7 dots of the mascarpone cremeux around it.

Garnish with 5 to 7 pieces of the cardamom crumble and place a quenelle of the walnut ice cream in the centre. Finish off the plating with micro-coriander, carrot powder, thin pieces of raw carrot and a sheet of carrot gel (optional).