Juicy carrot cake

Ingredients for 20 servings:

• 600 g carrot(s)
• 150 g chocolate, whole milk
• 8 m.-sized eggs
• 300 g sugar
• 2 packets of vanilla sugar
• 1 pinch of salt
• 1 lemon(s), grated zest, untreated
• ½ tsp cinnamon
• 300 g hazelnuts, ground
• 100 g flour
• 100 g semolina
• 1 packet of baking powder
• 100 g hazelnuts (flakes)
• 300 g powdered sugar
• 4 tbsp lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean, peel, and finely grate the carrots. Roughly chop the chocolate. Separate the eggs. Beat the egg yolks, 250g sugar, and vanilla sugar until frothy. Stir in the salt, lemon zest, and cinnamon. Mix the ground nuts, flour, semolina, and baking powder. Stir into the egg yolk mixture along with the carrots and chocolate. Beat the egg whites and remaining sugar until stiff peaks form and fold in. Grease the oven tray and spread the batter on top. Bake in a preheated oven (200°C/Gas Mark 3) for about 30 minutes and let cool. Toast the hazelnut flakes in a pan until golden brown, remove from the oven, and let cool. Mix the icing sugar and lemon juice until smooth. Spread the batter over the cake. Sprinkle with the hazelnut flakes and let dry. Cut into pieces and serve with mandarin orange cream, if desired.