Carrot cake

Total time: 1hr 10m
Preparation Time: 30m

For 12 piece

Nutritional Information

Contains 378 Kcal, 8g Protein, 51g Carbohydrates, 13g Fat


  • Cake mixture
  • 5 egg yolk
  • 250 g sugar
  • 250 g carrots, finely grated
  • 2 tsp baking powder
  • 80 g white flour
  • 250 g ground almonds
  • 1 organic lemon, use grated zest and juice
  • 1 pinch salt
  • 5 egg white
  • Icing and decoration
  • 250 g icing sugar
  • 2.5 tbsp kirsch or lemon juice
  • 14 marzipan carrot
  • Utensils
  • Für eine Springform (ca. 24 cm Ø), Boden mit Backpapier belegt, Rand gefettet

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  • Cake mixture

    Beat together the egg yolks and sugar using the whisk on a hand mixer for approx. 5 mins. until the mixture is light and fluffy. Mix in the carrots, almonds and lemon. Combine the flour and baking powder, mix in. Beat the egg white with the salt until stiff, carefully fold into the mixture using a rubber spatula. Transfer the cake mixture to a springform pan (approx. 24 cm in diameter, base lined with baking paper).
  • Baking

    Bake for approx. 55 mins. in the lower half of an oven preheated to 180°C. Allow to cool a little, remove the tin frame. Tip the cake out onto a cooling rack, leave to cool.
  • Icing and decoration

    Mix the icing sugar and Kirsch, pour onto the centre of the cake, allowing the mixture to cover the top and run down the sides. Decorate with marzipan carrots and leave to dry.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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