Carrot cake from the tray with lemon glaze

Ingredients for 1 servings:

• 450 g carrot(s)
• 9 tbsp lemon juice
• 250 g butter or margarine, soft
• 300 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 8 m.-sized eggs
• 300 g flour
• 1 packet of baking powder
• 200 g almonds, without skin, ground
• 100 g almonds, chopped
• 250 g powdered sugar
• 1 pack of marzipan carrots

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

for 24 pieces

Clean, peel, wash, and finely grate the carrots. Drizzle with 3 tablespoons of lemon juice. Preheat oven (electric oven: 175°C/ fan oven: 150°C/ gas mark 2). Beat the fat, sugar, vanilla sugar, and salt with the whisk attachment of a hand mixer until creamy. Beat in the eggs one at a time. Mix the flour, baking powder, and ground almonds and stir into the fat and egg mixture. Fold in the grated carrots and chopped almonds. Grease and flour a 32 x 39 cm baking tray. Pour the batter into the tray and smooth it down. Bake in the preheated oven for 25-35 minutes. Remove from the oven and let cool on a wire rack. Mix 250g of powdered sugar with 6-8 tablespoons of lemon juice until smooth. Pour the glaze over the cake, spread it evenly, and let it dry. Decorate with the marzipan carrots.