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- Carrot cake
Carrot cake
Nutrition facts per serving:
- Energy in kcal about 378
- Fat about 13g
- Carbohydrates about 51g
- Protein about 8g
This is needed
This is needed
for 12 piece
Cake mixture
- 5 egg yolk
- 250 sugar
- 250 carrots
- 250 ground almonds
- 2 baking powder
- 1 organic lemon
- 80 white flour
- 5 egg white
- 1 salt
Icing and decoration
- 250 icing sugar
- 2.5 kirsch
- 14 marzipan carrots
Tools
View these products
- Für eine Springform (ca. 24 cm Ø), Boden mit Backpapier belegt, Rand gefettet
And that's how it's done
And that's how it's done
Cake mixture
Beat together the egg yolks and sugar using the whisk on a hand mixer for approx. 5 mins. until the mixture is light and fluffy. Mix in the carrots, almonds and lemon. Combine the flour and baking powder, mix in. Beat the egg white with the salt until stiff, carefully fold into the mixture using a rubber spatula. Transfer the cake mixture to a springform pan (approx. 24 cm in diameter, base lined with baking paper).
Baking
Bake for approx. 55 mins. in the lower half of an oven preheated to 180°C. Allow to cool a little, remove the tin frame. Tip the cake out onto a cooling rack, leave to cool.
Icing and decoration
Mix the icing sugar and Kirsch, pour onto the centre of the cake, allowing the mixture to cover the top and run down the sides. Decorate with marzipan carrots and leave to dry.
