How to make carrot cake with peach jam

• In one bowl, mix together oil, eggs, jam, and sugar.
  180 ml oil, 4 eggs, 200 g brown sugar, 125 g peach jam
• In a second bowl, mix flour, baking powder, baking soda, and spices.
  250 g all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1.5 teaspoons ground cinnamon, 0.5 teaspoons ground nutmeg
• Add the wet ingredients to the dry ingredients and mix.
• Add the grated carrots and mix thoroughly.
  300 g carrots
• Line a baking pan of approximately 20/30 cm with parchment paper.
• Transfer the batter, smooth the surface.
• Bake at 180 degrees Celsius (top/bottom heat) for about 30 minutes - until a toothpick comes out clean.
• After baking, let it cool.
• To prepare the cream, blend the mascarpone cheese with the jam.
  250 g mascarpone cheese, 125 g peach jam
• Whip the heavy cream until thick, then add the mascarpone with jam one spoonful at a time and mix until combined.
  250 ml heavy cream
• Spread the cream over the cake.