Carrot Cake

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

For 12 pieces

Nutritional Information

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


  • Dough
  • 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 lemons, abgeriebene Schale und Saft
  • 1 pinch salt
  • 5 egg white
  • Glasur & Garnitur
  • 250 g icing sugar
  • 2.5 tbsp. Kirsch liquor oder Zitronensaft
  • 14 marzipan carrots
  • Utensils
  • Für eine Springform (ca. 24 cm Ø), Boden mit Backpapier belegt, Rand gefettet

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  • Dough

    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. Stir in the carrots, almonds and lemon. Mix the flour with the baking powder and stir in. Beat the egg white with the salt until stiff, carefully fold into the mixture using a rubber spatula. Transfer the cake mix to a springform pan (approx. 24 cm Ø, base lined with baking paper). 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.
  • Icing and Topping

    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.
  • Glasur & Garnitur

    Puderzucker und Kirsch gut verrühren, auf die Tortenmitte giessen, unter Bewegen über die Oberfläche und den Rand fliessen lassen. Mit Marzipanrüebli verzieren, trocknen lassen.

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Products used in this recipe

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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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