Grease an 8 1/2 x 4 1/2 inch loaf pan, line it with wax paper. Grease again and set aside. Cook or steamcarrots in a small amount of water. Cook artichoke hearts.
Melt the butter in a saucepan and add the spinach, onion and dill. Cook over medium heat until onion is tender and spinach is dry.
Combine eggs, cream, milk, salt, pepper and nutmeg; blend until smooth.
In a blender or food processor combine 1/3 of the egg mixture with each of the vegetables. Arrange in even layers in the loaf pan with artichokes on the bottom, then carrots, then spinach on top.
Place in a pan of simmering water that reaches halfway up the loaf pan and bake 1 1/4 hours at 375 degrees. Let stand 10 minutes. Invert onto a servingdish to unmold and remove wax paper. Let stand 20 minutes before serving or refrigerate and serve very cold.