Preheat the oven to 200 degrees circulating air.
Finely grate the carrots, mix with the other ingredients and stir vigorously with the mixer until a homogeneous dough is formed. Put a greased baking pan 1 cm high and bake for 10-12 minutes (stick test).
In the meantime, whip butter in the food processor until creamy, dissolve powdered sugar in it and then stir in cream cheese, vanilla paste and yuzu juice. Pour into a piping nozzle and briefly put in the freezer.
Take the cake out of the oven and put it in the freezer for another 2 minutes.
Fillet the oranges.
Cut 3 circles out of the cake with a cutter, spray on the frosting and top with the orange fillets. Put 1/3 pinch of raspber salt on each tart and decorate with the mint tips.
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