Golden Carrot Cake

Marinate the shredded carrots or carrot paste by mixing pumpkin spice, vanilla extract, almond extract, and sugar, then set aside in the fridge overnight for about 8 hours (the longer the better but I would not recommend more than 3 days. If time-constraint, 45 minutes is okay). If you do not have any pumpkin spice available, you can make one by mixing the following: 3tsp. Cinnamon powder, 2tsp. Ginger, 1 1/2 tsp. Nutmeg, 1 tsp. Cloves, 1 tsp. Allspice, 1/16 tsp. Ground Black Pepper (optional).

Prepare two empty mixing bowls. Divide the caster/confectioners' sugar into four portions. In the first bowl, put the egg whites and cream of tartar. Make a meringue by whisking the egg whites until they reach* medium peaks*, gradually adding the caster/confectioners' sugar. In the second bowl, make the cake batter by combining the rest of the ingredients: egg yolks, marinated carrots (the marinade), sifted cake flour, vegetable oil, milk, and salt.

Preheat the oven at 347°F (175°C) for ten minutes. While preheating the oven, slowly incorporate the egg whites into the mixture by folding one-fourth of egg whites into batter. Repeat the process until all the meringue is mixed with the batter. Place the mixed batter to a cake pan

In a mixing bowl, whip the non-dairy cream paste, cream cheese, vanilla extract, lemon juice, condensed milk, and milk. Mix until smooth and creamy. Divide the frosting into two separate mixing bowls (700g and 600g). The 700g frosting will serve as the cake's icing while the 600g frosting will serve as the cake's filling. First Bowl (700g): Put a few drops of yellow or orange food coloring into the icing base depending on your desired color. Mix until the color has been well-distributed. Second Bowl (600g): Put the chopped walnuts into the bowl then mix. Chill both bowls in the fridge for about 20 minutes or until the cake has been baked and cooled.

Allow the cake to cool completely before frosting. Now, it's time to unleash your creativity! You can cut and design the cake however you like. For example, you could divide it into three layers and cut it vertically to create a half-moon shape just like the picture below. Fill each layer with at least one inch of frosting, then smooth the top and sides of the cake. For a golden touch, spray the frosted cake with gold glitter spray and decorate. Serve and enjoy!