Grate half the carrot and finely chop the other half. Prepare the carrot for the batter.

In a bowl, soften butter and mix with sugar until smooth.

Gradually add beaten eggs while mixing thoroughly.

Mix in grated carrot and vanilla extract.

Sift cake flour, almond flour, baking powder, and cinnamon powder into the mixture. Add finely chopped carrot.

Mix until no dry flour is visible, but do not overmix.

Grease the molds and fill each with 3 tablespoons of batter.

Bake at 170°C for 20 minutes. Let cool slightly before removing from molds.

For frosting, mix softened cream cheese and butter until smooth. Add powdered sugar and mix thoroughly.

Refrigerate frosting until ready to use.

For marzipan, mix almond flour and powdered sugar. Gradually add milk until the mixture binds.

Divide marzipan dough into two portions. Color one orange (red + yellow) and the other green.

Shape marzipan into carrot and leaf designs. Use toothpicks for detailing.