Photo: Kris Kirkham
Remove the zest from the oranges using a zester, leaving it in long strands. Melt the sugar in 75ml water in a small pan, then bring to the boil. Add the zest and boil for 10 minutes. Drain and immediately toss the zest in granulated sugar. Cool on baking paper.
Preheat the oven to 180°C/fan 160°C/gas mark 4. Arrange 12 paper cases in a muffin tray.
Place the lemon and orange zest in a mixing bowl. Add 2 tsp lemon juice and 2 tsp orange juice to the bowl. Peel and finely grate the carrot and add it to the bowl.
Sift the flour, baking powder and a pinch of salt into another bowl. Mix half the crushed cardamom seeds into the flour with the ground almonds.
Place the egg whites in a large dry bowl. Whisk until they form soft peaks. Gradually whisk in the caster sugar, until you have a glossy, floppy meringue.
Lightly beat the egg yolks, then fold them into the egg whites with a metal spoon. Add one-third of the almond flour mixture, then one-third of the carrot mix. Repeat until all the ingredients are folded into the meringue. Spoon into the paper muffin cases and bake for about 25 minutes. Cool on a wire rack, then put on a plate, cover and chill for at least 2 hours.
Beat together the cream cheese, icing sugar, remaining ground cardamom seeds, 1 tsp lemon juice and 1 tsp orange juice. Beat in the cooled melted butter. Spread a swirl of icing on each cake and chill the cakes again for an hour. Decorate with the candied orange to serve.