Carrot Cake with icing
Easter is just around the corner and some of you might still be looking for the right cake to serve. Here’s a classic for you, which should not be missing on any Easter table: a fluffy carrot cake! I know, not everyone likes carrots in their cake, but this version is so juicy and delicious that even carrot doubters will be changed. For sure!-Josefine
You need
- 350 g Carrots
- 270 g Sugar
- 1 TBSP Vanilla Extract
- 4 Eggs
- 200 g Ground Hazelnuts
- 220 g Flour
- 1 TSP Baking Powder
- 3 TBSP Milk
- 100 ml Sunflower Oil
- 250 g Powdered Sugar
- 1 TBSP Citric Acid
- 3 TBSP Water
- 12 Marzipan carrots
Here’s how to do it
- Separate eggs. Beat egg whites until stiff and set aside.
- In the meantime, peel carrots and grate as finely as possible. Stir in flour, baking powder and ground nuts. In a separate bowl, thoroughly mix egg yolk, sunflower oil, sugar and vanilla extract and then add to the carrot mixture. Mix everything well, adding 3 tablespoons of milk.
- Finally, carefully fold in the egg whites and pour into a springform pan.
- Bake in a preheated oven at 180°C top/bottom heat for about 50 minutes.
- For the icing, mix powdered sugar with citric acid and water until creamy and pour onto the cool cake. Finally decorate with marzipan carrots.Ready!
