Carrot cake
With this original recipe, made in grandma’s style, we show you how to make the juicy carrot cake.
INGREDIENTS
FOR THE CAKE
5 eggs (size M)
250 g sugar
80 ml sunflower oil
300 g carrots
250 g ground almonds
1 pinch of salt
½ tsp cinnamon
120 g flour (type 405)
2 tsp baking powder (level tsp)
2 tsp kirsch (optional)
FOR THE ICING
125 g powdered sugar
½ lemon
FOR THE DECORATION
12 marzipan carrots from the baking shelf
PREPARATION
1. Preheat the oven to 180 degrees top and bottom heat (160 degrees fan). Line a springform pan (Ø 26 cm) with baking paper. For the carrot cake, separate the eggs and set aside 1 teaspoon of egg white for the icing.
2. Beat the remaining egg white with half of the sugar until it forms a stable meringue. Place in the fridge until further processing. Then beat the other half of the sugar with the egg yolks until it forms a creamy mass and add the oil.
3. Peel the carrots and grate them into as fine strips as possible. Add the almonds and the grated carrots to the dough and stir together with the salt and cinnamon.
4. Mix the flour with the baking powder and sift into the dough. Finally, carefully fold in the meringue by hand so that too much air is not beaten out. Optionally, you can add the cherry brandy and stir in.
5. Pour the dough into the tin and bake in the preheated oven for 45 minutes until golden brown. Then let the cake cool on a cake rack, loosen the edge of the springform pan with a knife and turn the cake out. Place the carrot cake on a cake plate.
6. For the icing, first sift the icing sugar. Squeeze the lemon and add the juice and the remaining teaspoon of egg white to the icing sugar and stir everything until smooth. If the icing seems too thick, you can add 2-3 drops of water.
7. Pour the icing over the carrot cake and spread it over the cake with a palette so that it runs over the edge. Just before the icing sets, spread the marzipan carrots around the edge and decorate the carrot cake with them.
