Place a small can of sweetened condensed milk (90g) closed in a pot with water and boil for two hours. Preheat the oven. Grate carrots finely and squeeze half a lemon.
Whip butter with sugar and vanilla sugar. Add the eggs bit by bit.
Mix flour, almonds, cocoa, baking powder and a pinch of salt. Add the flour mixture first, then the carrot and lemon juice.
Put the dough into the small springform pan and bake for about 45 minutes. Test the dough with a stick.
Let the cake cool down after baking. Meanwhile, stir the cream cheese with the butter, honey and icing sugar until smooth and chill.
Open the can of condensed milk and mix in a small sip of water/juice/... .
After cooling, cut the cake into three slices and apply a layer of cream between each slice. Put some cream on top and garnish with toffee and chocolate shavings.
