Juicy almond carrot cake with icing – Easter menu

Juicy almond carrot cake with icing - Easter menu

Portions: 10 persons | Preparation time: 75 minutes

The carrot cake with almonds is super easy to bake! The cake tastes moist and fluffy and is complemented with a sugar glaze and walnuts in terms of taste and appearance.

Please review recipe:

Ø 5 out of 5 stars ( 1 votes )
Juicy almond carrot cake with icing - Easter menu
Juicy almond carrot cake with icing - Easter menu

Portions: 10 persons | Preparation: 75 minutes

The carrot cake with almonds is super easy to bake! The cake tastes moist and fluffy and is complemented with a sugar glaze and walnuts in terms of taste and appearance.

Please review recipe:

Ø 5 out of 5 stars ( 1 votes )

Season: Easter | Region: Europe | Preparation: Bake | Menu: cake | Cuisine: German recipes

Ingredients

Dough

  • 300 g carrots
  • 1 lemon, unwaxed
  • 4 eggs
  • 200 g sugar
  • 300 g almonds, ground
  • 80 g flour
  • 1 tsp baking powder
  • 1 pinch salt

Topping

  • 200 g powdered sugar
  • 4 tbsp lemon juice
  • 1 handful of walnuts

Instructions

Dough

  1. Grave the carrots on the grater.
  2. Grab the zest from the lemon and squeeze out the lemon juice.
  3. Separate the egg yolk from the egg white.
  4. Beat the egg yolk with the sugar and lemon zest until creamy.
  5. Beat the egg whites until stiff.
  6. The almonds mix with the flour, baking powder and pinch of salt.
  7. Stir the almond mixture alternately with the carrots into the egg mixture and add the lemon juice.
  8. Carefully fold in the beaten egg whites.
  9. Bake the carrot cake in a preheated oven at 180 °C for approx. 45 minutes Bake.

Topping

  1. Mix the icing sugar with the lemon juice until smooth.
  2. Chop the walnuts into small pieces.
  3. Coat the cooled carrot cake with the icing and decorate with the walnuts.

Instead of walnuts, the carrot cake can also be decorated with marzipan carrots.

Utensils

  • bowl
  • hand mixer
  • springform pan
  • grater