Carrot Cake
A carrot cake recipe featuring fresh root vegetables. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g carrots
- 5 eggs
- 300 g sugar
- 1 packet lemon flavoring
- 75 g flour
- 1 tsp Baking powder
- 150 g Hazelnuts
- 150 g walnuts
- 1 tsp butter
- 1 tbsp breadcrumbs
- 200 g powdered sugar
- 3 tbsp hot water
- 200 g marzipan base
- 200 g powdered sugar
- red and green food coloring
Instructions
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1.
Wash, peel, and finely grate the carrots. Separate eggs; beat yolks with sugar until fluffy. Add lemon flavoring. Mix flour and baking powder, then stir into egg mixture. Fold in grated carrots and nuts. Whisk egg whites to stiff peaks and fold into the batter. Grease a 26 cm springform pan and line bottom with breadcrumbs. Pour batter into pan and smooth top. Bake at 200°C on lowest rack for about 55 minutes. Let cake cool after removing from pan.
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2.
Whisk powdered sugar with hot water and brush over cooled cake.
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3.
Knead marzipan base with powdered sugar; color two-thirds red, remaining green. Form 12 small carrot shapes from red mix and green shapes from green mix. Decorate cake and cut into 12 pieces.
