This turns out surprisingly soft and super easy to make!
150 grams butter
zest of 4 lemons (juice for syrup)
150 grams almonds
160 grams polenta
1 1/2 teaspoon baking powder
60 grams honey
juice of 4 lemons
150 grams sugar
to make the cake put all the ingredients in the thermomix and blend on speed 10 for about a minute. If you are not using a thermomix blend the almond in a food processor until they are a fine powder, grate the carrots and beat well with all the other ingredients. Bake for approx 25 minutes at 180 C.
to make the syrup bring the sugar and juice to a gentle simmer over a low heat in a heavy based pot, leave to cool before pouring over the cake