Carrot Cake with Lime Glaze

Ingredients

• 300 g carrots
• 6 egg yolks
• 250 g sugar
• 1 tsp salt
• 1 untreated lime (zest and juice)
• 6 egg whites
• 300 g ground hazelnuts
• 100 g flour
• 150 g mascarpone
• 250 g cream cheese
• 100 g powdered sugar
• 2 untreated limes (zest and juice)
• Marzipan carrot

Instructions

1. 1.

   Preheat the oven to 180°C fan. Line the bottom of a springform pan with parchment paper.

2. 2.

   Peel, clean, and grate the carrots finely. In a bowl whisk the egg yolks with 1/3 of the sugar, salt, lime zest, and juice until frothy. Beat the egg whites stiff, gradually adding the remaining sugar, until firm peaks form. Mix the hazelnuts, flour, and grated carrots together. Fold 1/3 of the meringue into the yolk mixture, then add the rest of the meringue and sprinkle the nut mixture on top. Gently fold everything together. Pour the batter into the springform pan, smooth the surface, and bake in the preheated oven for about 60 minutes (test with a toothpick).

3. 3.

   Remove from the oven and cool the cake overnight in the pan, then release it.

4. 4.

   For decoration whisk mascarpone with cream cheese, powdered sugar, lime zest, and juice until creamy. Spread generously around the cake and garnish with marzipan carrots before serving.