Clean the CARROTS and boil them until they are soft. Chop into cubes after cooling and set aside. Grease a round cake mold with a diameter of 22 cm with oil and sprinkle semolina all over it. Put butter, granulated sugar and a pinch of salt in a deep bowl and whisk with the mixer until the mixture turns into a white foam. While whisking the mixture, add the eggs one by one.

When you add each egg, whisk the mixture until it reaches a smooth consistency and add the other egg after that. If the mixture is lumpy, add 2 tablespoons of flour and whisk until it has a smooth consistency. In a separate bowl, sift the flour, baking powder, vanilla and gradually add to the egg mixture.

Pour 1/3 of the dough into the cake tin. Sprinkle the chopped carrot on it and add the remaining mixture to the mold. Bake for about 70 minutes by checking in a preheated 160 degree oven (insert a toothpick into the cake, it is cooked if it comes out clean)

After it cools, take it to a service plate. For the carrot cream, peel and chop the carrots randomly and boil until soft. Blend after cooling. Transfer it to a pan and add starch and sugar. Cook on low heat until it gets consistency. After it cools, transfer it to a squeezing bag. Sprinkle powdered sugar on the cake you put on a serving plate. Place the carrots made of marzipan in a circle. Squeeze the carrot cream in the center of the cake and between the carrots made from almond paste and serve.