Carrot Cake

Ingredients

• 250 g carrots
• 5 eggs
• 250 g sugar
• 1 packet lemon flavoring
• 75 g flour
• 1 tsp Baking powder
• 2 tbsp Cornstarch
• 125 g ground hazelnuts
• 125 g ground walnuts
• 1 tsp butter
• 1 tbsp breadcrumbs
• 250 g powdered sugar
• 3 tbsp hot water
• 12 young carrots (with greens)
• 2 tbsp coarsely chopped hazelnuts

Instructions

1. 1.

   Wash, peel and finely grate the carrots. Separate the eggs; beat the yolks with sugar until fluffy. Add lemon flavoring. Mix flour, cornstarch, and baking powder and stir into the egg mixture. Add the grated carrots and nuts, whisking to combine. Whip the egg whites stiffly and fold them into the carrot‑nut batter. Grease a 26 cm springform pan and line the bottom with breadcrumbs. Pour the batter into the pan and smooth the top. Bake in a preheated oven at 180°C on the lowest rack for about 50–55 minutes. Let the cake cool after removing it from the pan.

2. 2.

   For the glaze, whisk powdered sugar with water and coat the cooled cake.

3. 3.

   To garnish, wash the carrots, peel if desired, leave some greens attached, and decorate the cake with them and hazelnuts.