Preheat the oven to 180 C degrees
Peel the carrots and grate finely - put aside
Ground the almonds in a food processor / blender or use ground ones
In a bowl, mix marzipan, vegan butter, milk and the sugar and stir well
Mix the flour, baking powder, baking soda, tonka bean, cinnamon and salt and stir in the wet ingredients
Add apple cider vinegar and mix until smooth
Add the carrots and almonds and fold in
Put the batter a round shape baking tin (26 cm ø) and bake for about 40 minutes