Ingredients:

For Cake:

• 200g of grated carrots
• 90g of brown sugar
• 80g of carob molasses
• 180ml of vegetable oil (sunflower or colza)
• 3 eggs
• 50g of raisins
• 50g of dates or whole figs in syrup
• 70g of hazelnuts
• 180g of flour
• 1 pack of baking powder
• 1 tsp of baking soda
• 1 tsp of cinnamon powder
• ½ tsp of 4 spices

• 100g of mascarpone
• 100g of cream cheese (ex: St Morêt or Philadelphia)
• 1 Tbsp. of orange blossom water
• 40g of sugar or powdered sugar

Preparation:

1. Preheat oven to 180°C.
2. Peel the carrots, wash them and grate them. Cut the fruits in syrup into small pieces and crush the hazelnuts.
3. Place sugar and carob molasses in a bowl then add eggs and oil; mix well. Add carrots, raisins, fruits in syrup, hazelnuts and mix again.
4. In another bowl, sift into it the flour, baking powder, baking soda and spices. Mix well with a fork until there are no lumps.
5. Pour this mixture over the carrot mixture and stir gently with a wooden spoon.
6. Pour the dough into the cake mold (previously buttered and floured) and bake for about 40 to 45 minutes. To check on it towards the end, insert a knife into middle, it should come out dry.
7. Unmold and let cool.

1. In a bowl, mix the cream cheese, mascarpone, sugar and orange blossom water.
2. Beat for a few minutes using a whisk. Wait for the cake to cool completely before frosting it.
3. Spread a part on top and keep another part in a bowl to offer it when serving!