Peel the pears, remove the core, and dice the fruit.

Transfer the pears to a saucepan, add sugar, lemon juice, and a little water - cook until the pears soften and break down.

Blend the fruit, or mash it thoroughly with a fork - chill in the refrigerator (I made it the day before).

Blend together eggs, oil, and sugar.

Mix the flour with baking soda, baking powder, and cinnamon.

Add the wet ingredients to the dry and mix.

Add the grated carrots and mix with a spoon - if the batter is too thick, you can add a little milk.

Line a baking pan approximately 20/30 cm in size with baking paper.

Pour the batter into the pan.

Bake at 180 degrees Celsius (top/bottom heat) for about 30 minutes - until a toothpick comes out clean.

After baking, let it cool.

Finish the pear mousse.

Whip the cold heavy cream until stiff, add to the chilled pears and gently mix.

Pour a little cold water over the gelatin. Once it swells, heat it briefly in the microwave or a double boiler - until it's liquid.

Add 1-2 tablespoons of pear mousse to the gelatin and mix, then pour the entire mixture into the rest of the mousse and mix thoroughly.

Spread the mousse over the cooled cake and smooth the surface.

Chill the entire cake for 1-2 hours in the refrigerator.