Making the cake

Preheat the oven to 180ºC.

Grease the tin and line with parchment paper.

Fit the Whisk Tool.

Add egg yolks, 40 g caster sugar, lemon zest and vanilla extract into the appliance bowl.

Whisk for 2 minutes on speed Max until light and fluffy.

Add flour, almonds, baking powder and water.

Whisk for 1 minute on speed 1 until smooth.

Transfer the mixture into a clean bowl and set aside.

Clean the appliance bowl and fit the Whisk Tool.

Add egg whites, 20 g caster sugar and salt into the appliance bowl.

Whisk for 3 minutes on speed Max until light and fluffy.

Carefully fold the egg whites into the egg yolk mixture, adding them a little at a time by hand.

Transfer the mixture back into the appliance bowl.

Add carrots, brandy and lemon juice.

Whisk for 1 minute on speed Min until combined.

Transfer the batter into the tin.

Bake for an 1 hour at 180ºC until a skewer inserted comes out clean.

Remove from the oven and let cool completely.

Making the icing

Clean the appliance bowl and fit the K-Beater.

Add butter, cream cheese, icing sugar and lemon juice into the appliance bowl.

Mix for 3 minutes on speed 2 until combined.

Chill in the fridge until needed.

Divide the marzipan into two portions, using one-third for one and two-thirds for the other.

Add green food colouring into the one-third piece of marzipan.

Knead by hand until combined.

Add orange food colouring into the two-thirds piece of marzipan.

Knead by hand until combined.

Shape the orange and green marzipan pieces into 6 carrots.

Spread the icing on top of the sponge.

Top with the marzipan carrots.

Serve.