Carrot Cake

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!
Category Cake & Pie
Portions 12 Bites

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.

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