Preheat the oven to 180°C (356°F)

Grind the almonds, wash the carrots and grate them – put both to the side

Mix sugar, milk and margarine evenly

Add the chopped marzipan and sparkling water and mix evenly

Mix all dry ingredients: flour, baking powder, baking soda, cinnamon, vanilla and salt

Add them to the moist ingredients little by little

Now add the almonds and carrots and mix them along

Fill the dough into a greased and floured cake pan and bake for 45-50 minutes – check with a stick if well done

Let it cool off and dissolve from the pan

Whip the soy mousse with margarine using a hand mixer or a food processor, add the powdered sugar little by little as well as cinnamon and vanilla

If the frosting turns out too thin, place in fridge for a while