Easter Carrot Cake

    Easter Carrot Cake

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    55min


    4 people made this

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

    Ingredients
    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)

    Directions
    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!

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