Preheat the oven to 175C/350F

Grease and line 2 18cm (7inch) round cake tins (20cm/8inch could also be used)

Place the dates in a bowl. Add the boiling water and bicarbonate of soda.

Allow to sit for at least 20 minutes.

Add the date mixture and the applesauce to a blender and pulse until pureed.

Place the egg whites into the mixing bowl of stand mixer with a whisk attachment fitted.

Whisk on medium/ high until medium peaks form.

Add the puree mix and whisk on medium/high until combined and fluffy.

Add the egg yolks one at a time; ensuring that it has been fully incorporated before adding the next.

Add the vanilla extract. Wisk on medium/high until combined.

Slowly add the milk.

In a bowl, sift together the coconut flour, almond meal, baking powder, bicarbonate of soda, spices and salt.

Gently fold the flour mix in 3 lots to the egg mixture.

Add the carrots and nuts (if using) and stir to combine (do not over stir).

Evenly divide the cake mixture into the 2 prepared tins.

Bake for 30 minutes.

Remove from the oven and allow to cool completely before removing from the tin.

Place the apples and water in a small saucepan and cover with lid.

Bring to the boil, then simmer for 7-10 minutes, or until apple is soft.

Blend/mash until a smooth puree is formed.

Store in the fridge.

Remove the thickened cream from the can, discard the watery component.

Place the cream into a mixing bowl and whisk on high until thickened.

Add the vanilla, maple syrup, lemon juice and zest and whisk until combined and thick.

Spread 1/3 cup of lemon cream over the 1st cake.

Place the 2nd cake on top and spread the cream over the cake.

You will have cream left over to serve with the cake (or to just eat!)

Refrigerate for 30 minutes before serving.