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Line a baking tin with baking paper.
Preheat the oven to 180 °C, top/bottom heat.
Finely grate carrots.
Whisk the softened butter with sugar, vanilla extract, and salt with the double beater attachment until fluffy, add eggs, and continue stirring.
Gradually add all the remaining ingredients, and continue stirring until it forms a homogeneous mass and fill into the ready baking tin.
Bake in the preheated oven for about 45 minutes (check by a skewer test). Remove the baking tin and let the cake cool in it on a wire rack, then carefully remove the cake from the tin.
Stir together the cream cheese with icing sugar and lemon zest with the double beater attachment and spread on the cake before serving.
Decorate it as you like with pistachio kernels and tiny marzipan carrots.
Line a baking tin with baking paper.
Preheat the oven to 180 °C, top/bottom heat.
Finely grate carrots.
Whisk the softened butter with sugar, vanilla extract, and salt with the double beater attachment until fluffy, add eggs, and continue stirring.
Gradually add all the remaining ingredients, and continue stirring until it forms a homogeneous mass and fill into the ready baking tin.
Bake in the preheated oven for about 45 minutes (check by a skewer test). Remove the baking tin and let the cake cool in it on a wire rack, then carefully remove the cake from the tin.
Stir together the cream cheese with icing sugar and lemon zest with the double beater attachment and spread on the cake before serving.
Decorate it as you like with pistachio kernels and tiny marzipan carrots.
