Add the tea bags, raisins, orange zest and lemon zest to the boiling water and leave to soak for around 1hour, then remove the tea bags.
Preheat oven to 180 degrees.
Meanwhile, peel the carrots and finely grate them.
Chop the pecans and add to the grated carrots along with the flour, baking powder and nutmeg. Mix to combine and leave to one side.
In a small bowl whisk up the eggs, 50g honey and rapeseed oil. Add this and the tea mixture to the carrot mix.
Until well combined.
Line a square cake tin with baking parchment and grease.
Pour mixture into the tin and bake for 40-60mins or until a skewer comes out clean.
Whip up the remaining 25g honey and quark to form an icing. Spread over cake once it has cooled.
Slice into 12 and serve.
Macros: (per slice)
Kcal = 285
Protein = 7g
Carbohydrate 29.5g = (Sugar =13.3g)
Fat 14.4g = (Sat fat = 1.3g )