Carrot Cake with Strawberries

Name: Carrot Cake with Strawberries
Prep time: 30 min
Cook time: 40 min
Total time: 2 h
Yield: 12
Cuisine: German
Ingredients: 300 g carrots; 5 egg yolks; 200 g sugar; 2 tsp grated lemon zest; juice of one lemon; 150 g ground peeled almonds; 200 g Flour; 2 tsp Baking powder; 500 g strawberries (beautiful, evenly sized); 250 ml light grape juice; 1 packet light gelatin; 3 Tbsp apricot jam; 50 g finely chopped pistachios

Prep: 30min

| Servings: 12 | Cook: 40min

A carrot cake with fresh strawberries is a recipe featuring bright ingredients from the berry cake category. Try this and other recipes from Spoonsparrow!

Ingredients

300 g carrots
5 egg yolks
200 g sugar
2 tsp grated lemon zest
juice of one lemon
150 g ground peeled almonds
200 g Flour
2 tsp Baking powder
500 g strawberries (beautiful, evenly sized)
250 ml light grape juice
1 packet light gelatin
3 Tbsp apricot jam
50 g finely chopped pistachios

Instructions

1.
Peel and grate carrots very finely. Separate eggs. Beat egg yolks with sugar, lemon zest, and lemon juice until fluffy, then fold in grated carrots.
2.
Mix almonds, flour, and baking powder; stir into the carrot mixture. Pour batter into a springform pan lined with parchment paper and bake at 180°C for 35–40 minutes. Remove, let cool in the pan, then release from the mold.
3.
For the topping wash, clean, and halve strawberries, arranging them decoratively on the cake. Prepare gelatin according to package instructions using juice, pour over strawberries. Warm apricot jam, spread around the edge of the cake, and sprinkle pistachios along the rim.