Make the cake the day before eating it.

Mix together:

• 300g sugar
• 5 egg yolks (mix sugar and yolks first)
• 300g almond meal/flour
• 300g ground carrots
• 50g flour
• 1 tsp baking powder
• Zest from 1 lemon
• Juice from 1 lemon (reserve 2 tbsp for icing)
• 2 tbsp Kirsch

Separately, beat the egg whites (x5) with a pinch of salt and carefully fold them into the rest of the batter.

Pour into buttered springform, bake for 1 hour at 350F.

Cool for 5 min, release spring form, cool completely before icing.

Flip cake upside down to remove spring form base. Depending on how pretty the cake is, you can leave it upside down, since the base is nice and flat!

Icing:

• 300g powdered sugar
• 2 tbsp lemon juice
• 2 tbsp water

Marzipan carrots:

Make the carrots the day before the cake.

• 200g powdered sugar
• 200g finely ground almond flour
• 2 tbsp egg white (1 egg white)
• 2 tsp pure almond extract
• 70 drops of yellow + ~6 drops of red food colouring

This makes about 35 carrots (two cakes and some extra). Mix all the wet ingredients together (including food colouring!!!) before mixing into the dry ingredients. It takes a fair bit of kneading to get it mixed uniformly. Store in the fridge.