Carrot Cake
Carrot cake is a recipe with fresh ingredients from the sponge cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g carrots
- 5 eggs
- 250 g sugar
- 1 tsp unprocessed lemon zest
- 75 g flour
- 2 tbsp Cornstarch
- 1 tsp Baking powder
- 125 g ground hazelnuts
- 125 g ground walnuts
- butter (for the pan)
- breadcrumbs (for the pan)
- 200 g powdered sugar
- 60 g chopped almonds
- 200 g marzipan dough
- 25 g powdered sugar
- red food coloring
- 30 g Pistachios
- 2 tbsp apricot jam
Instructions
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1.
Preheat oven to 180°C (350°F) with upper and lower heat.
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2.
Wash, peel, and finely grate the carrots. Separate the eggs. Whisk the yolks with sugar until fluffy. Add lemon zest. Combine flour, cornstarch, and baking powder; fold into the egg mixture. Add grated carrots and nuts; whisk together. Beat the whites to stiff peaks and fold into the carrot‑nut batter. Grease a springform pan and line the bottom with breadcrumbs. Pour batter into pan and smooth top. Bake on lowest rack for 50–55 minutes. Remove cake from pan and cool.
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3.
For glaze, mix powdered sugar with 2–3 tbsp hot water to make a thick pourable glaze; brush over cake surface.
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4.
To garnish, toast chopped almonds in a dry skillet until fragrant, set aside to cool. Knead marzipan dough with powdered sugar and add a few drops of red food coloring. Shape into small carrot shapes and insert pistachio sticks as stems. Decorate the cake with these. Mix apricot jam with 1–2 tsp water; brush around cake edge and garnish with almonds.
