Carrot Cake with Mascarpone Cream

Ingredients

• 300 g carrots (3 carrots)
• 1 Organic lemon
• 6 Eggs
• 190 g coconut blossom sugar
• 1 tsp salt
• 300 g ground hazelnuts
• 45 g chopped walnuts (3 tbsp)
• 100 g spelt whole‑grain flour
• 200 g mascarpone
• 250 g low‑fat quark
• 1 tsp vanilla powder
• 150 g chopped hazelnuts

Instructions

1. 1.

   Wash, peel, and grate the carrots very finely. Rinse the lemon hot, pat dry, and zest finely.

2. 2.

   Separate the eggs. Beat the yolks with 50 g sugar, salt, and lemon zest until fluffy. Whisk the whites to stiff peaks while gradually adding 100 g sugar; continue whisking until a firm foam forms. Mix ground hazelnuts with walnuts, flour, and grated carrots. Fold one‑third of the meringue into the yolk mixture. Then pour the remaining meringue over it and sprinkle the nut mixture on top. Gently fold everything together with a wooden spoon. Line the bottom of a springform pan with parchment paper. Pour in the batter, smooth the surface, and bake in a preheated oven at 200 °C (180 °C fan; gas level 3) for about 60 minutes. Remove and let the cake cool overnight in the pan.

3. 3.

   For the cream, mix mascarpone with quark, vanilla powder, and remaining sugar. Release the cake from the pan and cut horizontally into two layers. Spread half of the mascarpone cream on the lower layer, place the upper layer on top, and press lightly. Fill the rest of the cake with the remaining cream. Press chopped hazelnuts around the edge and refrigerate for about 2 hours.