1. Preheat the oven to 350°F (180°C). Place the pecans or walnuts on a baking sheet and toast for 5-8 minutes until fragrant. Take out of the oven, let cool down a bit, then chop. Do not turn off the oven. Line two 8 inches (20cm) springform tins with baking parchment and grease with some oil. Set aside

2. Add the flour to a large bowl together with both sugars, baking powder, baking soda, ground cinnamon, ground ginger, and salt – mix until well combined. Add the apple sauce, plant-based milk, oil, and vanilla extract. Mix until just combined. Add the grated carrots, dried sour cherries, and chopped nuts and fold in. Divide the batter between the two tins, smooth out the top and bake for 35-40 minutes or until a toothpick inserted into the center of a cake comes out clean. Take out of the oven and let cool down completely on a wire rack.

3. For the frosting add the butter and confectioners’ sugar to a bowl and mix for about 3-4 minutes until very light and fluffy. Add the vegan cream cheese and vanilla extract and mix until well combined. Place in the fridge for about 30 minutes.

4. To assemble the cake, level the cake layers, if needed. Place the first cake layer on a serving plate and spread some of the frosting on top. Place the second cake layer on top and coat the whole cake with the remaining frosting. Place in the fridge until you start with the decorations.

5. To create small carrots divide the marzipan into two portions – a big portion for the carrots and a small portion for the green leaves. Color the marzipan orange and green (if it gets too sticky, add some confectioners’ sugar), then shape into carrots and leaves and attach the leaves to the carrots.

6. Take the cake out of the fridge, press chopped nuts to the side of the cake, sprinkle some on top, and decorate with the marzipan carrots. Leftover cake should stay fine for up to 3 days in the fridge.