Recipes/ Sweets

Carrot cake

Carrot cake

Second sunday in a row that I bake and not get to have any of the baked goods… so far so good in not getting frustrated (and being happy with sniffing the goods).


  • 50 g sugar
  • 5 eggyolks
  • 300g finely grated carrots
  • 300g ground hazelnuts
  • zest of 1 lemon
  • 2 tablespoon kirsch
  • 3 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 1 pinch of salt
  • 1/4 teaspoon of cinnamon
  • pinch of ground cloves
  • 5 eggwhites
  • 1 egg white
  • 2 tablespoon of kirsch or water
  • 300g icing sugar
  • 8 marzipan carrots


  1. whisk the yolks and the sugar until the colour turns paler;
  2. add the carrots, the hazelnuts, lemon zest, kirsch, cornstarch, baking powder, salt and the spices;
  3. whisk the eggwhites to a hard peak and fold them in;
  4. bake the cake in a 24cm hinged cakepan at 180° for ca. 1h, take out to cook for 20 min, then release the cake, turn it upside down and leave to cool completely;
  5. prepare the icing by whisking the egg white until it foams and adding the kirsch (or water) and the icing sugar;
  6. decorate with the carrots and serve.

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