Carrot cake recipe

Preparation: 30 min.

Baking: 50 min.

Ingredients

280g carrots
7 eggs
70g flour
280g ground hazelnuts
1 tsp baking powder
200g marzipan paste
1 tsp ground cinnamon
100g sugar
0.25tsp salt
100g confectioner’s sugar
25g water
100g apricot jam
100g sliced almonds
12 marzipan carrots (for decorating)
butter (for greasing)

1. Preheat the oven to 170°C top and bottom heat. Grease spring form pan with butter. Wash and peel the carrots, grate and set aside. Separate eggs.

2. Mix flour, hazelnuts, and baking powder in a large bowl and set aside.

3. Mix marzipan with egg yolk and ground cinnamon with a hand blender until smooth. Next, transfer to a bowl. Use a hand mixer or kitchen machine to beat the egg whites with sugar and a pinch of salt until stiff peaks form.

4. Gradually fold egg whites into the marzipan mixture. Then, slowly add the flour mixture and grated carrots. Mix until well combined.

5. Transfer to the greased spring form pan. Bake for approx. 40 min. Test with a skewer if the cake is done. Let cool.

6. In the meantime, to turn this humble cake into an Easter showstopper, its time to decorate! Place sliced almonds on a baking sheet lined with parchment paper and roast in oven for approx. 10 min until golden brown. Remove from the oven and let cool.

7. For the icing, sift icing sugar into a large bowl, gradually add water and whisk together until thick but still pourable. Once the cake has cooled completely, cover the cake with apricot jam using an offset spatula, then add the frosting evenly. For decoration, top with carrots and decorate the edges of the cake with sliced ​​almonds.

Enjoy!