Grate the carrots on a grater (I shredded in a food processor).

Beat the eggs with the sugar until a stable foam, add flour, then soda, repaid lemon juice (I have lime). Then add the carrots, mix well.

Preheat the oven to 220 gr. Grease the pan with melted butter and bake the cakes for about 15-20 minutes (depending on recipe 4 pieces), in existing forms. I had a big one. I then cut them up and down.

For the cream: beat sour cream with sugar and lime juice (can be lemon, then you need a mate). Add the nuts (walnuts for the recipe, I roasted chopped peanuts) and bran.

Cakes sandwiching cream, pour on top of the remains. I was tucking into a box of ice cream. The last piece of cake that does not fit on top, cut into strips and stuffed in the sides. Thus, the form was filled in around the perimeter. The top filled the remaining cream. Put into the refrigerator for a few hours, until thick cream and gluing pieces of cake.