for 16 pieces

Sponge mixture

150 g	butter, soft
150 g	coarse cane sugar
1 tsp	vanilla paste
1 tsp	cinnamon
¼ tsp	salt
4	egg
350 g	carrot, finely grated
1	organic lemon, use grated zest and all of the juice
150 g	spelt flour
200 g	ground almonds
1 tsp	baking powder

Topping

75 g	butter, soft
50 g	icing sugar
200 g	double cream cheese (e.g. Philadelphia)

Decoration

3 tbsp	icing sugar
1 tsp	lemon juice
	orange food colouring
1	icing for writing (green)

How it's done

Sponge mixture

Place the butter in a bowl and whisk in the sugar, vanilla paste, cinnamon and salt. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Add the carrots, lemon zest and juice. Combine the flour, almonds and baking powder, mix in. Transfer the sponge mixture to the prepared tin.

To bake

Approx. 1 h 5 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly in the tin, remove from the tin and leave to cool completely on a rack.

Topping

Thoroughly mix the butter and icing sugar. Stir in the cream cheese, spread the mixture over the cake.

Decoration

Combine the icing sugar and lemon juice to make a thick icing, colour with several drops of food dye, transfer to a small piping bag. Cut off the tip, pipe carrots on top of the cake, use the green writing icing to draw the carrot greens.

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