Prep the Carrots: Begin by finely grating the carrots. Set them aside to release some moisture, then squeeze out the juice and reserve it for the cream.

Mix the Batter: In a bowl, whisk together two egg yolks, your chosen sweetener, and orange zest. Add the orange juice, ground sesame seeds and coconut flakes, and vegetable oil, mixing well.

Fold in the Whites: In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form. Gently fold them into the carrot mixture to keep it airy.

Bake the Cakes: Divide the batter between two greased cake pans. Bake in a preheated oven at 185°C (365°F) for 25 minutes, or until a toothpick inserted in the center comes out clean.

Make the Cream: While the cakes bake, heat the reserved carrot juice and orange juice in a saucepan until boiling.

Thicken the Cream: In a separate bowl, whisk together tapioca starch (or rice flour) with cold water and one egg yolk. Slowly pour this mixture into the boiling juice while constantly stirring. Cook for 5 minutes, or until thickened. Add sweetener to taste and let cool.

Assemble and Enjoy! Once the cakes and cream are cool, spread the cream between the cake layers and over the top. Garnish with walnuts or your preferred topping, and savor the unique flavor of this delicious cake!