Carrot Cake with Glaze

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 almonds
• 1 tsp butter
• 1 tbsp breadcrumbs
• 150 g apricot jam
• 200 g powdered sugar
• 1 Egg white
• 60 g chopped almonds
• Marzipan carrot
• 200 g marzipan dough
• 25 g powdered sugar
• red food coloring
• 30 g Pistachios

Instructions

1. 1.

   Step 1: Wash, peel and grate the carrots finely.

2. 2.

   Step 2: Mix the grated carrots with nuts, cornstarch, flour and baking powder.

3. 3.

   Step 3: Separate eggs. Beat yolks with sugar until fluffy, add lemon flavoring. Whip egg white stiffly and fold into yolk mixture. Add nut mixture and combine gently.

4. 4.

   Step 4: Grease a 26 cm springform pan or line with parchment paper. Pour batter into the pan and smooth the top.

5. 5.

   Step 5: Bake in preheated oven at 180°C (conventional) or 160°C fan for about 50-55 minutes until done; check with a skewer.

6. 6.

   Step 6: Remove cake from pan and let cool completely.

7. 7.

   Step 7: Warm apricot jam in a saucepan, strain through a sieve, then brush the cake surface with it.

8. 8.

   Step 8: Whisk powdered sugar with egg white and spread over the cake top.

9. 9.

   Step 9: Toast chopped almonds in a dry skillet until lightly browned, cool slightly, and decorate the cake edge with them.

10. 10.

    Step 10: Knead marzipan dough with powdered sugar, color with red food coloring, shape into a lump, cut into 12 pieces, and form small carrot shapes.

11. 11.

    Step 11: Insert half‑cut pistachios as stems into each carrot shape and press grooves in.

12. 12.

    Step 12: Decorate the cake evenly with these carrot shapes and serve.