Sweet Potato Carrot Cake Brownie

Peel the sweet potatoes and carrots, then bake in the oven until soft.

Once softened and completely cooled, place them in a blender and puree with the sweetener until smooth.

Add the vegan protein powder, ground hazelnuts, spices, and sweetener, then mix the base thoroughly.

Smooth the mixture into a 20x14 cm mold.

Prepare the cream: grate the orange zest into the natural spread, add lemon juice, sweetener, and cinnamon, then mix until smooth.

Spread the cream evenly over the base and decorate with carrot slices and hazelnuts.

Refrigerate for a few hours to set before slicing.