Place the butter in a bowl and whisk in the sugar, vanilla paste, cinnamon and salt. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Add the carrots, lemon zest and juice. Combine the flour, almonds and baking powder, mix in. Transfer the sponge mixture to the prepared tin.
Approx. 1 h 5 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly in the tin, remove from the tin and leave to cool completely on a rack.
Thoroughly mix the butter and icing sugar. Stir in the cream cheese, spread the mixture over the cake.
Combine the icing sugar and lemon juice to make a thick icing, colour with several drops of food dye, transfer to a small piping bag. Cut off the tip, pipe carrots on top of the cake, use the green writing icing to draw the carrot greens.