Using ingredient apricot jelly fondant icing marzipan carrots

Carrot Cake

• 860 oc
• 5 eggs
• 3 1/2 fl
• 2 1/2 cm
• 2 lemons
• 1 lemon
• 1/2 kirsch
• 230 gr sugar
• 160 gr carrots
• 130 gr almonds