Aargau carrot cake

Ingredients for 1 servings:

• 250 g carrot(s), finely grated
• 5 eggs, separated
• 175 g sugar
• 1 pinch of cinnamon
• 1 pinch of salt
• 250 g ground almonds
• 100 g flour
• 1 tsp baking powder
• 200 g icing sugar for the icing
• 12 marzipan carrots for decoration
• 2 tbsp water or lemon juice

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Beat the egg yolks with the sugar until frothy. Whisk the egg whites until very stiff peaks form. Combine the flour, almonds, baking powder, cinnamon, and salt. Gradually add the flour mixture and the egg whites to the egg yolk mixture. Finally, fold in the grated carrots. Pour the mixture into a greased 26 cm springform pan and immediately bake in a preheated oven at 175°C for about 60 minutes. For the icing, mix the powdered sugar with 1-2 tablespoons of liquid (water or lemon/orange juice). Spread this mixture over the cooled cake and decorate with the marzipan carrots. Tip: The carrot cake will keep fresh for several days and is therefore easy to prepare. Instead of the icing, you can also simply spread the carrot cake with whipped cream. Grated apples are also delicious instead of the carrots. For larger events, I have even doubled the recipe, baked the whole thing on a baking sheet, and then cut it into cubes.