Easter Carrot Cake

    55 minutes

    Carrots for the Easter bunny! I decorate this with marzipan carrots but the cake is still lovely without them.

    5 people made this

    Makes: 1 cake

    • Cake
    • 4 eggs, separated
    • 200g sugar
    • juice and zest of 1 lemon
    • 300g carrots, peeled and grated
    • 300g almond meal
    • 60g flour
    • 1 teaspoon baking powder
    • pinch salt
    • For decorating
    • 150g icing sugar
    • 1 tablespoon lemon juice
    • small marzipan carrots (optional)

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Grease and flour a springform cake tin. Preheat oven to 180 degrees C.
    2. Beat the egg yolks and sugar together until fluffy, then beat in (in order) lemon juice, lemon zest, carrots, almond meal and flour mixed with baking powder and salt.
    3. Beat egg whites until stiff and fold into the batter. Pour batter into tin and bake 40-50 minutes.
    4. Let cool on a wire rack. Combine the icing sugar and lemon juice and coat cake with the icing. Garnish with marzipan carrots!

    Recently Viewed

    Reviews and Ratings
    Global Ratings: