Carrot Cake

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Carrot Cake
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Health Score:
4,3 / 10
25 min.
ready in 1 hr 25 min.
Ready in


For the sponge cake
300 grams carrots
6 eggs
300 grams sugar
1 packet Lemon extract
75 grams Pastry flour
2 tablespoons cornstarch
1 package Baking powder
150 grams Hazelnuts
150 grams Walnut
1 teaspoon butter
1 tablespoon breadcrumbs
For the decoration
100 grams Apricot jam
350 grams Marzipan
200 grams powdered sugar
Food coloring (red and green)
powdered sugar (to roll out)
How healthy are the main ingredients?

Preparation steps


For the sponge cake, rinse, trim and grate the carrots very finely. Separate the eggs, beat yolks until frothy with sugar. Add in the lemon flavor. Mix together the pastry flour and baking powder and then stir into the egg yolk mixture. Add in the grated carrots and nuts and whisk together.

Beat the egg white until stiff and add to the egg yolk and carrot mixture. Grease the bottom of springform pan and sprinkle with breadcrumbs. Fill the batter into the pan and smoothen the surface. Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 55-60 min. Remove from the oven, loosen the cake from the pan and leave to cool.


For the decoration, mix the marzipan with the icing sugar and knead, and then cut the dough roughly into two halves. Roll out the slightly larger half thinly on a little powdered sugar. Spread the jam reap over the cake and overlay it with the marzipan ceiling.


Cut the remaining marzipan dough in 3 portions. Color the two portions with red food color and the remaining one with green food color.


From the red portion, form 12-16 small carrots. From the green portion, form the carrot greens. Decorate the cake with it and then cut it into 12-16 pieces.