How to make
Peel and grate the carrots on a fine grater. Beat the eggs with the sugar and oil.
Add the walnuts, spices and sifted flour with baking powder.
Stir, add the carrots and stir again.
Bake at a temperature of 330°F (165°C) until ready in two molds with a diameter of 60°F (18 cm) (I baked in rectangular molds 19x13).
Cool the cake layers on a wire rack, wrap them in foil and refrigerate overnight.
Peel the oranges and cut them, by removing the pits and thin skins.
Grind everything with a blender (to the desired consistency). Pour into a saucepan, add the starch and sugar. Cook, by stirring, until it thickens. Cool completely.
The next day, prepare the creams.
Mix the sour cream with the sugar, leave it for half an hour for the sugar to melt and beat for a while with a mixer.
In another bowl, beat the mascarpone and cream with the powdered sugar and transfer the mixture into a colander.
Cut the cake layers in half, cover each cake layer with the sour cream, then use the mascarpone cream to spread sides around the cake and fill it with the orange mixture (see photo).
Assemble the cake without covering it with the mascarpone cream on top.
Refrigerate the carrot cake for 2-4 hours.
Then cover the cake on all sides with mascarpone cream and decorate it with orange peels.
The carrot cake with walnuts and oranges is ready.
