Step 1: Preheat your oven to 170°C (340°F) and grease and line a 20cm round cake tin with parchment paper.
Step 2: In a large bowl, whisk the eggs and caster sugar together for about 5 minutes until the mixture is thick, pale, and has doubled in volume.
Step 3: Gently fold in the ground almonds, gluten-free flour, cinnamon, and baking powder using a large metal spoon, being careful not to deflate the eggs.
Step 4: Add the finely grated carrots and chopped dried apricots, folding 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 bakes, make the syrup by combining apricot nectar, sugar, and lemon juice in a small saucepan over medium heat. Simmer for 5 minutes until slightly thickened.
Step 7: Once the cake is removed from the oven, allow it to cool in the tin for 10 minutes. Prick the surface with a skewer and pour the warm syrup over the cake.
Step 8: Allow the cake to cool completely before removing it from the tin.
Step 9: Whip the heavy cream with powdered sugar and rose water until soft peaks form.
Step 10: Spread the rose cream over the cooled cake and garnish with edible rose petals and extra apricot slivers.