First, the preparatory work: nuts to chop, the carrot peel and grate or chop in a food processor, raisins wash, as needed to sort and soak in the hot rum or tea.

Beat eggs with sugar until the air mass, a thin stream add the vegetable oil and walnut (if using) and continue to beat. Should get the emulsion like watery mayonnaise.

Add carrots, flour, salt, spices, baking powder, nuts, liquid from raisins, and the raisins, pre-roll it in a small amount of flour. Gently knead the dough, pour it into lined with baking paper and greased baking tray (25x25 cm) and bake in a preheated (180Ц) oven for 40-50 minutes. Check the readiness with a wooden stick, it should be dry.

While the cake is in the oven, make the cream: cottage cheese whipping cream, zest and juice of half a lemon. Stir in melted white chocolate. The cream is not very sweet and thick. In the photo – double. The cream is put to harden in refrigerator.

The first cake let cool slightly in shape, then flip it on a plate or wire rack to complete cooling.

The cream spread a thick layer all over the cake, smooth the surface of the knife or a special spatula, or Vice versa, with a fork, apply a little design. Cut into 16 equal squares. Slice the cake difficult because of the loose structure, but very tasty. Be patient and ignore the crumbs.

Each square to decorate, for example, carrots fondant, candied fruit, edible beads. Bon appetit!