Place the grated carrots in a clean tea towel and squeeze firmly to remove excess moisture. They should be damp rather than wet.

Whisk the eggs, brown sugar, milk, melted butter and vanilla until smooth then stir in the carrots.

In a separate bowl, whisk together the flour, baking powder, spices and salt. Fold the dry ingredients into the carrot mixture until just combined, then fold through the nuts.

Heat a shallow layer of oil in a heavy-based frypan over medium heat. Spoon heaped 2-tablespoons of batter into the pan, flattening slightly. Cook for 2-3 minutes per side until deep golden and cooked through, adjusting the heat so they colour evenly without burning.

Drain briefly on paper towel, lightly dust with icing sugar and serve with Nutella spooned over the top.