Carrot Cake

Ingredients

• 300 g carrots
• 5 eggs
• 200 g sugar
• 1 packet vanilla sugar
• 1 pinch salt
• 250 g ground hazelnuts
• 8 tbsp breadcrumbs
• 0.5 tsp Baking powder
• 0.5 tsp ground cinnamon
• 1 tbsp rum
• 2 tsp grated lemon zest
• butter (for the pan)
• 200 g powdered sugar
• 1 tbsp cocoa powder
• 2 tbsp rum

Instructions

1. 1.

   Peel the carrots and grate them with a medium-fine grater. Separate the eggs. Beat the yolks in a bowl with 3 tbsp warm water until frothy. Gradually fold in about two-thirds of the sugar and vanilla sugar until a creamy mixture forms. Whip the egg whites with 1 pinch of salt to stiff peaks, letting the remaining sugar sift through. Gently fold the meringue into the yolk cream, then add carrots, hazelnuts, breadcrumbs, baking powder, cinnamon, rum, and lemon zest. Mix carefully and pour into a greased pan. Bake in a preheated oven at 180°C for about 1 hour. Remove, let cool slightly in the pan, then turn out onto a cooling rack.

2. 2.

   For the glaze, mix powdered sugar with cocoa powder and stir in rum and 3 tbsp warm water until smooth. Brush over the cooled cake.