Rich carrot cake

The calculation in the reipe is for a 20-23cm (7.87-9.05 inch) cake.

• Grate the carrots on a fine grater. Chop the nuts with a knife, and fry in a dry frying pan. Put in a bowl, immediately add the butter and salt, mix and leave to cool.
• Beat the eggs (at room temperature) with sugar until strong foam.
• Continuing to whisk, pour in the vegetable oil in a thin stream.
• Sift the flour together with baking soda and baking powder (this will help to avoid lumps of baking soda in the dough).
• Gradually add the flour to the dough.
• Remove the zest from the orange, and squeeze out the juice; add to the dough.
• Add carrots and nuts, and mix well.
• Divide the dough into three equal parts.
• Bake for 25 minutes at 356F (180C). Take out, and let cool.

• Beat soft butter with powdered sugar until fluffy.
• Continuing to beat, add the cream cheese and mascarpone.
• Whip until fluffy.

Cover each cake layer with cream. Decorate the cake as desired. Place in the fridge to soak for 2 hours.