Easter Carrot Cake
1
Easter Carrot Cake
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
- Grease and flour a springform cake tin. Preheat oven to 180 degrees C.
- 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.
- Beat egg whites until stiff and fold into the batter. Pour batter into tin and bake 40-50 minutes.
- 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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