Prepare the ingredients: carrots clean (for the cake you will need 200 grams of carrots), nuts, grind a big piece of the flour mix with the spices, baking powder, and sift.

For biscuit use vegetable oil IDEAL Sunflower. Carrots grate on a fine grater, add the vegetable oil. mix well.

Beat eggs in a lush foam with sugar (200 g), 1/3 of the whipped egg mixture to combine with carrots and vegetable oil, all sifted flour, mix, then gently mix in remaining egg-oil mixture, add the nuts, mix well. The bottom of a split form (diameter=24 cm) covered with baking paper, grease is not necessary! Send in a preheated 180 degree oven, bake until the samples on dry Lucino.

To decorate cake scrape the carrots and cut into thin plates with the help of the housekeeper. Cook the syrup from the ratio of 1:1, I have 200 g of sugar and 200 ml water. Parties to fill the plate of carrot in the boiling syrup and cook for 3-4 minutes. Then the plates to drain in a sieve to remove excess syrup. Important: before each of the following bookmark of carrot slices in syrup add 1 tablespoon sugar (approx) and boil, otherwise the concentration of sugar in the syrup will be lower and the plate will not harden. The plates spread on a silicone Mat and send in a preheated 160 C oven for 3-5 minutes to plate dried.

Important: the plate to pull the time, do not overdry (then carrots will crumble) and not to leave raw! Once the plate has soft structure (pictured right), but as it cools down will dry out and turn into a delicious carrot chips (photo at left)! From almost hot carrots need to form the bows-drops, put on the foil or Mat to further solidification.

Here is the number of bows I got from 3 large carrots, I used 2/3 each.

The rest of the carrots I use for making carrot jam, for this it is necessary to RUB on a medium grater and boil the remaining syrup until medium soft, add juice of 1/2 lemon. Drain in a sieve to remove excess syrup.

Prepare a simple and delicious cream: 500 ml cream fat content of 20% drain in 12 hours on the gauze, place in the refrigerator, the resulting whey to drain. Add to taste powdered sugar and lemon juice, thickening agent for cream, beat on medium speed of mixer. Place the cream in a pastry bag.

Baked cake leave in the tin for 10 minutes, then cool upside down. (If you want a full cake you need to bake the cake 2, so as to cut exactly this cake is difficult, it is airy and crumbly!). The cream spread randomly, in the middle of the cake spread the carrot jam, then decorate with bow the carrot plates.