Carrot Cake

Average: 5 (2 votes)
(2 votes)
Carrot Cake
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3 h.


For the batter
200 grams carrots
4 eggs
200 grams sugar
1 packet Lemon extract
60 grams Pastry flour
1 teaspoon Baking powder
1 ½ cornstarch
100 grams ground Hazelnuts
100 grams ground Walnut
1 teaspoon butter
1 tablespoon breadcrumbs
For the filling and topping
150 grams Apricot jam
500 grams Whipped cream
40 grams powdered sugar
2 packets whipped cream stabilizer
Marzipan carrot
200 grams Marzipan
25 grams powdered sugar
Food coloring (red and green)
80 grams dark Couverture
How healthy are the main ingredients?
Whipped creamcarrotsugarWalnutegg

Preparation steps


For the batter, rinse and finely grate the carrots. Separate the eggs. Beat the egg yolks with the sugar until frothy. Add the lemon extract. Mix the flour, cornstarch and baking powder. Stir the flour mixture into the egg mixture. Fold in the carrots and nuts. Beat the egg whites until stiff and fold into the batter. Grease a springform pan and sprinkle with breadcrumbs. Pour the batter into the pan and smooth. Bake for about 50-55 minutes at 180°C (approximately 350°F). Remove from the pan and let cool.


Halve the cooled cake horizontally.


For the filling and topping, heat the apricot jam, pour through a sieve and spread on the cake. Whip the cream with the cream stabilizer and powdered sugar until stiff. Spread about 1/3 of the cream on the bottom cake floor. Gently press the top cake floor onto the cream. Coat the cake surface and edges with the remaining cream.


Knead the marzipan and powdered sugar. Knead 1-2 drops of red food coloring into 3/4 of the marzipan mixture. Knead 1-2 drops of green food coloring into the remaining marzipan mixture. Form 12 small carrots from the marzipan. Place the carrots decoratively on the cake. Crush the chocolate and melt over a hot water bath. Let cool slightly, pour into a piping bag with a medium nozzle and decorate the cake edge. Cut into pieces and serve.