For the cake:
For the topping:
- 250 g carton cream cheese
- 11/2 tbsp icing sugar
- Finely grated zest of 1 lemon
- 15 marzipan carrots
- 26 x 16.5cm (10¼ in x 6½ in) tray-bake tin, lined with baking parchment
- To make the topping, beat together the cream cheese, icing sugar and lemon zest. Spread over the top of the cake.
- Cut the cake into 15 squares and decorate each with a marzipan carrot. The cake will keep in an airtight container in a cool place for up to three days.