Carrot Cake
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 662 kcal | (32 %) | ||
| Protein | 11.5 g | (12 %) | ||
| Fat | 30.2 g | (26 %) | ||
| Carbohydrates | 86 g | (57 %) |
Ingredients
- For the batter
- 500 grams carrots
- 300 grams Hazelnuts
- 6 eggs (medium)
- 300 grams sugar
- 1 packet Vanilla sugar
- 1 lemons (zested)
- 3 Tbsps lemon juice
- 100 grams Pastry flour
- 1 generous pinch Baking powder
- 100 grams ground Hazelnuts
- For the topping
- 3 Tbsps Apricot jam
- 1 Rolled marzipan
- 1 egg white
- 250 grams powdered sugar
- something lemon juice
- 40 grams chopped Pistachio
- 12 Marzipan carrots
Preparation steps
For the batter, peel carrot and grate finely. Chop the hazelnuts. Separate the eggs. Beat egg whites with 2/3 of the sugar until stiff. Beat egg yolks with the remaining sugar, vanilla sugar, grated lemon zest and lemon juice until creamy. Fold in egg whites. Mix flour with baking powder and sift over the egg mixture. Add hazelnuts and carrots and carefully fold into the egg mixture. Line the bottom of a springform pan (28 cm/approximately 11 inches in diameter) with parchment paper. Pour in the batter. Bake in preheated oven at 180°C (gas mark 2-3, fan: 160°C) (approximately 350°F/convection 325°F) for about 1 hour.
Allow cake to cool in the pan for 5-10 minutes. Then release it from the pan and let cool on a wire rack lined with parchment paper. For the topping, strain apricot jam through a sieve and mix with 1-2 tablespoons water. Heat until warmed and brush over the cake. Lay the rolled marzipan over the cake and trim the edges (save trimmed marzipan for another use). Beat egg white until stiff, then stir in powdered sugar and lemon juice. Glaze cake with the icing. Allow to solidify slightly and sprinkle with pistachios. Garnish with marzipan carrots.
