200 g brown sugar (I put half of it when for my little ones)
100 g butter
40 g honey
1 teaspoon of cinnamon
1 teaspoon natural vanilla extract
70 ml milk
100 g almond powder
½ teaspoon ground ginger
2 mugs of roughly grated carrots (depending on how the carrots are grated, their weight varies)
1 sachet of baking powder
300 g wholegrain flour
250 g of cheese spread (original)
250 g mascarpone (or 250 g more cheese spread)
150 g icing sugar (less for the little ones)
½ teaspoon vanilla
Beat the eggs and sugar until the mixture turns white and increases in volume (about 3 minutes with an electric mixer). While whisking, pour in the melted butter in a thin stream, then the honey, milk, cinnamon, ginger and vanilla.
Then add the almonds and carrots. Thicken the dough by gradually spooning in the sifted flour and baking powder.
Pour the mixture into a Ø 26 cm loose-bottomed cake tin, covered with parchment paper. Bake at 180°C for about 40 to 50 minutes. Check the cooking with a toothpick inserted in the middle of the cake, it should come out dry. Let cool completely.
In a bowl, combine the mascarpone, cheese, sugar and aroma. Whisk until smooth. Slice the cake in half to make 2 even layers (use a long sharp serrated knife). Spread half the cream over the base. Then place the second disc over the base. Using a palette knife, spread the rest of the cream over the top and sides of the cake, smoothing the top and outline.
Adorn the cake as you like. Mine was wrapped with powdered almonds on the sides and 3 almond paste carrots on top. The latter were just painted with food coloring not tinted.