How to make
Grate the lemon half, squeeze out the juice. Bake the walnuts 4-5 min. in a dry pan while stirring nonstop. Remove them from the stove, sprinkle with salt and add the butter. Stir until they dissolve completely.
Grind the walnuts or mash them coarsely. Mix the flour with the baking powder, add the cinnamon and grated lemon rind. Peel the carrots and grate them coarsely. Beat the brown sugar with the oil and eggs. While stirring nonstop, start adding a little of the flour mixture. Add the lemon juice, walnuts and carrots.
Pour half of the dough into a cake ring, covered with baking paper. Bake 30 min. at 360°F (180 °C). Cool the layer and take it out. Bake another layer the same way. Cut each layer in 2, resulting in 4 layers total.
Prepare the cream by leaving the butter to soften at room temperature and beating it until whitened with the powdered sugar. Add the orange liqueur. Grate the rind of the lemon half and add it to the mixture.
Beat the mascarpone and add it little by little to the butter cream. Smear it on the layers thoroughly, place them one atop the other. Smear the top of the cake with cream and leave it for 6 hours in the fridge.
