Venetian Carrot Cake – Pastel Veneciano de Zanahoria

Name: Venetian Carrot Cake – Pastel Veneciano de Zanahoria
Ingredients: 250 grams carrots; 75 grams (½ cup) currants; 60 ml (¼ cup) rum; 133 grams (4.69 oz) sugar; 125 ml (½ cup) light olive oil; 1 teaspoon pure vanilla extract; 3 eggs; 250 grams ground almonds, toasted; ½ teaspoon nutmeg; Zest and juice of ½ lemon; 100 grams mascarpone cheese; 1-2 teaspoons confectioner’s sugar; 1 Tablespoon rum; ¼ cup almonds, slightly toasted and chopped; 250 gramos zanahorias; 75 gramos (½ taza) pasas; 60 ml (¼ taza) ron; 133 gramos (4.69 oz) azúcar; 125 ml (½ taza) aceite de oliva ligero; 1 cucharadita extracto de vainilla; 3 huevos; 250 gramos almendras molidas, tostadas; ½ cucharadita nuez moscada; La ralladura y el jugo de ½ limón amarillo; 100 gramos de queso mascarpone; 1-2 cucharadita azúcar glass; 1 cucharada ron; ¼ taza de almendras, ligeramente tostadas y picadas

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