Cake: Mix 50 g oat meal, 25 g ground almonds, 25 g ground hazelnuts, 25 g whole-wheat spelt flour, 45 g coconut blossom sugar and 1 tsp baking powder. Combine with a mixture consisting of 45 g vegan sour cream, 25 ml oat milk, 110 g carrot pomace, 30 g almond butter, 20 g coconut oil, the zest of an orange, 1 tsp lemon juice, 1 tsp vanilla extract and a pinch of fleur de sel. Transfer to a baking tray and bake at 180°C for 20 to 25 minutes.
Topping: Soak 100 g cashew nuts overnight. Mix with 100 ml water, 50 ml lemon juice, the zest of a lemon, 50 g agave syrup and 30 g coconut oil and blend until smooth.
Carrot jelly: Mix 135 g carrot pomace with 15 g grated fresh ginger, the zest and juice of 2 oranges, 35 g agave syrup and 12 g psyllium. Allow to set in the fridge.
Candied kumquats: Clean and slice kumquats. Bring a mixture of equal parts of sugar and water to a simmer. Add the kumquat slices and simmer for a minute or two. Remove the slices, separate them and allow them to dry on parchment paper.
Assembly: On a line of carrot jelly, place a disc of carrot cake and decorate it by piping the topping. On each side of the cake, place quarters of fresh physalis, spheres of persimmon, candied kumquat and carrot chips.