Carrot Cake

• Preheat oven to 340° F
• Line a springform pan with parchment paper and oil the sides.
  
• Combine soy flour and water and stir until smooth.
• Mix all ingredients together and stir until a uniform mixture is obtained. You know what's great about vegan baking? You can try the dough if it is sweet enough for you without any fear of salmonella in raw eggs. If not, add more sugar.
  
• Scrape batter into the pan and bake for about 55 minutes until light brown.
  

Topping

• Spread the apricot jam carefully on top of the cake.
  
• Roll out one pack of marzipan with a rolling pin on a piece of parchment paper.
  
• Cut the second piece in half.
• With one half roll out long strips for the side of the cake.
• Mix the second half with some coloring juice and the powdered sugar. I used a little red beet juice but I think carrot juice would be more suitable. Kneed until thoroughly combined.
• Carefully attach the strips to the side of the cake. Use the parchment paper to add the top layer in the middle of the cake.
  
• Use your hands to roll and form little carrots. I guess I wont win a price for mine. If you are just as good in decorating as I am you could also use store bought decoration 😉

  I also used daisies for decoration, they are already out now, pretty and eadible.