Step 1: Preheat your oven to 170°C (340°F) and grease a 20cm round cake tin.
Step 2: In a large bowl, whisk together the eggs, brown sugar, and vegetable oil until smooth and well combined.
Step 3: Fold in the finely grated carrots and the chopped dried apricots into the wet mixture.
Step 4: Sift together the almond meal, flour, baking powder, cinnamon, and ginger. Gently fold the dry ingredients into the carrot mixture until just combined.
Step 5: Pour the batter into the prepared tin and bake for 45-50 minutes, or until a skewer inserted into the center comes out clean.
Step 6: While the cake is baking, prepare the syrup by simmering apricot nectar, sugar, and lemon juice in a small saucepan for 5 minutes until slightly thickened.
Step 7: Once the cake is out of the oven, use a skewer to poke holes across the surface and pour the warm syrup over the hot cake.
Step 8: Allow the cake to cool completely in the tin before removing.
Step 9: For the rose cream, whip the heavy cream, honey, and rose water together until soft peaks form. Spread over the cooled cake before serving.