Carrot cake

Based on 17 ratings

Difficulty

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

Ingredients

Servings:-12+
280 g carrots
eggs
70 g flour
280 g ground hazelnuts
1 tsp baking powder
200 g almond paste
1 tsp ground cinnamon
100 g sugar
¼ tsp salt
100 g sliced almonds
100 g confectioner's sugar
25 ml water
100 g apricot jam
12 marzipan carrots
butter for greasing
Metric
Imperial

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

Nutrition per serving

Cal
475
Protein
11 g
Fat
28 g
Carb
44 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.
    • 280 g carrots
    • 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.
    • 70 g flour
    • 280 g ground hazelnuts
    • 1 tsp baking powder
    • 200 g almond paste
    • 1 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.
    • 100 g sugar
    • ¼ 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.
    • 100 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!
    • 100 g confectioner's sugar
    • 25 ml water
    • 100 g apricot jam
    • 12 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!