Preheat the oven to 450 F (230 C, gas mark 8).

Wrap the grated carrot and onion in a kitchen towel to remove excess moisture.

Place the drained carrot and onion in a large bowl.

Add breadcrumbs or wheat germ to the bowl and mix thoroughly.

In a separate bowl, beat together the eggs, milk, flour, thyme, nutmeg, and cumin until smooth.

Add the batter to the carrot mixture and stir until well combined.

Heat sunflower oil in a 10-inch cast iron skillet or heavy oven-proof baking dish on the stovetop.

Pour the pancake mixture into the skillet, ensuring the carrots are evenly distributed.

Place the skillet in the preheated oven and bake for 20 minutes.

Lower the oven temperature to 350 F (180 C, gas mark 4) and continue baking for another 10-15 minutes, or until the pancake is light brown, puffy, and crisp.

While the pancake bakes, make the cranberry sauce.

In a medium-sized saucepan, combine cranberries, maple syrup, orange juice, orange rind, ground ginger, ground cardamom, and cinnamon.

Cook over medium heat for 10-15 minutes, stirring occasionally, until the cranberries have popped and the sauce has thickened.

Slice the pancake and serve immediately with the cranberry sauce.