Carrot Cakes
Ingredients
- For the cake
- 500 grams carrots
- softened butter (for the molds)
- 4 eggs
- 200 grams sugar
- 1 organic lemon (zested and juiced)
- 350 grams ground almonds
- 1 tsp cornstarch
- For decoration
- 100 grams powdered sugar
- 2 Tbsps lemon juice
- 2 Tbsps milk
- 12 Marzipan carrots
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Peel the carrots and grate finely. Grease the molds and sprinkle with breadcrumbs. Separate the eggs. Beat the yolks and sugar with the whisk attachment of an electric hand mixer until frothy and thick.
Stir together the lemon juice and zest, almonds, cornstarch and the carrots. Beat the egg whites until stiff and fold into the mixture. Pour the batter into the prepared ramekins, place in the preheated oven and bake for 30-40 minutes. Check for doneness with a toothpick. Remove the cakes and let cool.
Run a sharp knife around the edge of the cakes and turn out from the molds. Mix the powdered sugar with the lemon juice and the milk to form a glaze and coat the cakes. Allow to dry and decorate with marzipan carrots. Serve on dessert plates.
