Directions

1. Preheat oven & prepare pan

   Preheat oven to 175 °C (350 °F) top/bottom heat. Grease a springform pan (22–24 cm / 8–9 inch) and line the base with parchment. Grate carrots finely and set aside.

2. Mix dry ingredients

   In a bowl, mix flour, baking powder, baking soda, cinnamon, salt, nuts and optional spices.

3. Whip eggs & sugar

   In a separate large bowl, beat the eggs with brown sugar and vanilla on high speed for 3–5 minutes until the mixture becomes pale and voluminous.

4. Emulsify with oil

   Slowly drizzle in the oil while mixing on medium speed to create a smooth emulsion. Gently fold in the grated carrots.

5. Combine & bake

   Add the dry ingredients to the wet mixture and fold everything together until just combined. Pour the batter into the prepared pan and smooth out the top.
   Bake for approx. 45 minutes. Use a skewer to test doneness. Let the cake cool completely (about 1 hour), then carefully slice horizontally into two layers.

6. Prepare the filling

   In a bowl, combine cream cheese, mascarpone, powdered sugar, vanilla and lemon zest. Mix until smooth and fluffy. Add lemon juice to taste if you prefer a fresher note.

7. Assemble the cake

   Place the bottom cake layer on a serving plate and spread with the lemon cream. Place the second layer on top. Optionally spread a thin layer of cream on top and decorate with chopped nuts, lemon zest or carrot curls.