Carrot cake

Ingredients for 1 servings:

• 5 eggs, separated
• 200 g sugar
• 1 lemon(s), grated peel and juice
• 300 g carrot(s), finely grated
• 250 g hazelnuts or almonds or mixed, ground
• ½ tsp cinnamon powder
• 1 tsp. clove powder
• 50 g butter
• 1 pinch of salt
• ½ tsp baking powder
• 75 g flour
• 250 g powdered sugar
• 5 tbsp lemon juice
• 50 g almond flakes
• 12 marzipan (marzipan carrots)

Instructions

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

Carrot cake with icing and marzipan carrots

Butter and flour a springform pan or use a silicone springform pan. Chill. Beat the egg yolks with 100g of sugar until light and fluffy. Add the lemon zest, lemon juice, carrots, nuts, and spices and stir in. Preheat the oven to 175°C. Melt the butter. Beat the egg whites with salt and baking powder until stiff peaks form. Sprinkle in the remaining sugar and continue beating until the mixture is glossy. Stir the egg whites and flour alternately into the egg yolk mixture and gently fold in. Pour into the pan. Bake in the lower part of the oven for 45-50 minutes (use a toothpick to test the consistency!). Dry-roast the flaked almonds. For the glaze, mix together the powdered sugar and lemon juice and spread over the cooled cake, spreading it over the edges with a spatula. Sprinkle the flaked almonds over the cake and press them into the edges by hand. Top with the marzipan carrots.