Carrot Cake with Chocolate Frosting
Almonds and carrots make this cake healthy, because almonds score with healthy fats for our vascular protection, protein as a vegetable protein source, satiating fiber and B-vitamin for our nerves. The carrots, on the other hand, score points with vitamin A, through which we can also see well at dusk.
You can also decorate the carrot-chocolate cake with almonds with marzipan carrots instead of meringue carrots or sprinkle almonds on top of the cake. The recipe is especially popular at Easter time. If you are looking for more cakes for Easter, then have a look at our recipe collection.
- For the dough
- 500 grams carrots
- 12 eggs
- 500 grams ground almonds
- 4 tablespoons Anisette
- 4 tablespoons cornstarch
- ½ teaspoon cinnamon
- 250 grams powdered sugar
- 4 tablespoons Cocoa
- 30 grams butter
For the dough, clean, rinse and finely grate the carrots. Separate the eggs. Beat egg yolks and sugar until fluffy, then gradually mix in the almonds, carrots, anisette, cornstarch and cinnamon. Mix well. Beat the egg whites until stiff and carefully fold in. Grease the springform pan and sprinkle with breadcrumbs. Put the dough into the pan, smooth it down, and bake for about 40 minutes in a preheated oven (180°C, approximately 350°F). Remove and let cool.
For the glaze, sift the powdered sugar and cocoa and mix with 3 tablespoons of water to form a thick mixture. Heat slightly and stir in the butter. Heat the jam and pass through a sieve. Coat the first cake layer with the jam, then coat around the edge with the icing and decorate the cake edge with toasted almonds. Decorate with meringue carrots, as desired, and serve.