Rainbow Sheet Cake

- 300g / 10.58oz Carrots
- 2 Apples
- 1 tbsp Lemon juice
- 350g / 12.35oz Spelt flour Type 630
- 1 pack Cream of tartar baking powder
- 100g / 3.53oz Ground almonds
- 1 tsp Ground vanilla
- 1 tsp Ceylon cinnamon
- 200ml / 6.76fl oz Milk
- 2 tbsp Apple puree
- 2 Eggs
- 150ml / 5.07fl oz Rapeseed oil
- 200g / 7.05oz Cold cream
- 2 tsp Cornstarch
- 200g / 7.05oz Cream cheese (double cream)
- 1 tbsp Apple puree
- 1 pinch Ground vanilla
- 2 ripe Kiwis
- 2 handfuls Blueberries
- 1-2 handfuls Grapes
- 2 handfuls Raspberries
- 1/2 handful Pineapple pieces

1. Preheat the oven to 180°C (356°F).
2. Peel and grate 300g Carrots and 2 Apples, drizzle with 1 tbsp Lemon juice.
3. In a large bowl, mix 350g Spelt flour Type 630, 1 pack Cream of tartar baking powder, 100g Ground almonds, 1 tsp Ground vanilla, and 1 tsp Ceylon cinnamon.
4. Add 200ml Milk, 2 tbsp Apple puree, 2 Eggs, 150ml Rapeseed oil, and the grated Carrots and Apples, mix well.
5. Line a baking dish (35 x 25 cm) with parchment paper, spread the batter, and bake for 55-60 minutes. Cool for 30 minutes.
6. For the topping, whip 200g Cold cream, add 2 tsp Cornstarch, 200g Cream cheese (double cream), 1 tbsp Apple puree, and 1 pinch Ground vanilla.
7. Spread the cream mix over the cake.
8. Decorate with 2 handfuls Blueberries, 1-2 handfuls Grapes, 2 handfuls Raspberries, and 1/2 handful Pineapple pieces.