Moist Carrot Cake with Lemon Icing
75—80 Min
Create an impressive, moist carrot cake for Easter; even the Easter bunny will want a piece! Grated carrot is what gives the cake its unique moist texture. Allspice and cinnamon make it a memorable snack. You're ready for Easter!
Ingredients 10 Portions
For the cake
- 450 gFlour
- 300 gGranulated sugar
- 24 gCream of Tartar
- 5 tbsp.Hazelnuts, ground
- 3 pcs.Organic eggs
- 4 pcs.Carrots, medium-sized
- 125 mlOil
- 125 mlMilk
- 0.5 pcs.Bourbon Vanilla Pods, Whole
- 0.5 tsp.Allspice, Ground
- 1 tsp.Cinnamon, Ground
- 1 pinchSea Salt, Coarse
For the icing and decoration
- 300 gPowdered sugar
- 1 pcs.Lemon
- 2.5 tbsp.Water
- 100 gMarzipan
- Food coloring (red, yellow, green)
Preparation
- 1
Preheat the oven to 180 °C. Wash the carrots, cut off the ends and finely grate.
- 2
Put the dry ingredients (flour, baking powder, granulated sugar and hazelnuts) into a bowl and mix well.
- 3
Scrape the pulp out of a vanilla pod and add the flour mixture and other spices (cinnamon, allspice, salt).
- 4
Add eggs, oil and milk to the dry ingredients and use a mixer to mix.
- 5
Gently squeeze the grated carrots and mix into the batter.
- 6
Grease and flour a ring-shaped tin. Pour in the batter and bake at 180 °C for 55–60 minutes.
- 7
Allow the cake to cool and carefully turn it out of the tin. Make the icing from the powdered sugar and the juice of a lemon. Add the water gradually so that you can control the consistency. The icing should be quite thick. Once ready, spread the icing over the cake.
- 8
Knead two-thirds of the marzipan with red and yellow food coloring until you obtain an orange mixture. Color the remaining marzipan green. Make 16 small carrots and use them to decorate the cake.
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