Carrot cake

Carrot cake

Based on 29 ratings
L

LAPÂTISSERIE

Contributor

Difficulty

Easy 👌
30
min.
Preparation
50
min.
Baking
0
min.
Resting

Ingredients

Servings2
46⅔ g
carrots
1⅛
eggs
11⅔ g
flour
46⅔ g
ground hazelnuts
tsp
baking powder
33⅓ g
almond paste
tsp
ground cinnamon
16⅔ g
sugar
tsp
salt
16⅔ g
sliced almonds
16⅔ g
confectioner's sugar
4⅛ ml
water
16⅔ g
apricot jam
2
marzipan carrots
butter for greasing
MetricImperial

Utensils

oven, peeler, 2 small bowls, springform pan, grater, immersion blender, 2 large bowls, hand mixer with beaters, large bowl, rubber spatula, baking sheet, fine sieve, small bowl, palette knife

How-To Videos

homemade-marzipan

Homemade marzipan

how-to-beat-egg-whites

How to beat egg whites

quick-sugar-icing

Quick sugar icing

Nutrition per serving

Cal475
Protein11 g
Fat28 g
Carb44 g
  • Step 1/7

    Pre-heat oven to 170°C/330°F. Grease a spring form pan with butter. Peel and grate carrots and set aside. Separate eggs in two small bowls.
    • 46⅔ g carrots
    • 1⅛ eggs
    • butter for greasing
    • oven
    • peeler
    • 2 small bowls
    • springform pan
    • grater

    Pre-heat oven to 170°C/330°F. Grease a spring form pan with butter. Peel and grate carrots and set aside. Separate eggs in two small bowls.

  • Step 2/7

    In a large bowl mix flour, ground hazelnuts, and baking powder and set aside. Add almond paste, egg yolks, and cinnamon to a separate large bowl and blend with an immersion blender until smooth. With a standing hand mixer continuously beat until the mixture turns lighter in color. Set aside.
    • 11⅔ g flour
    • 46⅔ g ground hazelnuts
    • tsp baking powder
    • 33⅓ g almond paste
    • tsp cinnamon
    • immersion blender
    • 2 large bowls
    • hand mixer with beaters

    In a large bowl mix flour, ground hazelnuts, and baking powder and set aside. Add almond paste, egg yolks, and cinnamon to a separate large bowl and blend with an immersion blender until smooth. With a standing hand mixer continuously beat until the mixture turns lighter in color. Set aside.

  • Step 3/7

    Mix egg whites, sugar, and salt and beat until stiff in a large bowl.
    • 16⅔ g sugar
    • tsp salt
    • large bowl

    Mix egg whites, sugar, and salt and beat until stiff in a large bowl.

  • Step 4/7

    Fold in beaten egg whites into almond paste mixture. Add ground hazelnut-flour mixture and grated carrots. Stir gently to combine.
    • rubber spatula

    Fold in beaten egg whites into almond paste mixture. Add ground hazelnut-flour mixture and grated carrots. Stir gently to combine.

  • Step 5/7

    Transfer batter to the springform pan and bake at 170°C/330°F for approx. 40 min. or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Remove cake from oven and allow to cool.
    • oven

    Transfer batter to the springform pan and bake at 170°C/330°F for approx. 40 min. or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Remove cake from oven and allow to cool.

  • Step 6/7

    Place sliced almonds on a baking sheet and roast in oven for approx. 10 min. or until golden brown. Remove from oven and let cool.
    • 16⅔ g sliced almonds
    • baking sheet

    Place sliced almonds on a baking sheet and roast in oven for approx. 10 min. or until golden brown. Remove from oven and let cool.

  • Step 7/7

    Sieve confectioner’s sugar into a small bowl, and add water to make a thick icing. With a palette knife coat cake with apricot jam and evenly brush with icing. Decorate sides with roasted almond slices and the top with marzipan carrots. Enjoy!
    • 16⅔ g confectioner's sugar
    • 4⅛ ml water
    • 16⅔ g apricot jam
    • 2 marzipan carrots
    • fine sieve
    • small bowl
    • palette knife

    Sieve confectioner’s sugar into a small bowl, and add water to make a thick icing. With a palette knife coat cake with apricot jam and evenly brush with icing. Decorate sides with roasted almond slices and the top with marzipan carrots. Enjoy!

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