Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper for easy removal.
Step 2: In a large bowl, whisk together the eggs and sugar until pale and slightly thickened, then gradually stream in the vegetable oil while whisking.
Step 3: Fold in the finely grated carrots and chopped dried apricots into the wet mixture until evenly distributed.
Step 4: Sift the almond meal, flour, baking powder, and cinnamon over the wet ingredients and gently fold until just combined.
Step 5: Pour the batter into the prepared pan and bake for 45-50 minutes, or until a skewer inserted into the center of the apricot almond carrot syrup cake with rose cream comes out clean.
Step 6: While the cake bakes, simmer the apricot nectar and honey in a small saucepan over medium heat for 5 minutes until reduced to a light syrup.
Step 7: Remove the cake from the oven and, while still warm, prick the surface with a fork and pour the apricot syrup evenly over the top.
Step 8: Allow the cake to cool completely in the pan before transferring to a serving plate.
Step 9: In a cold bowl, whip the heavy cream with powdered sugar and rose water until medium peaks form.
Step 10: Spread the rose cream generously over the cooled apricot almond carrot syrup cake with rose cream and garnish with extra apricots if desired.