Carrot cake

Ingredients for 1 servings:

• 175 g carrot(s)
• 3 egg yolks, size M
• 125 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 40 g flour
• 2 tsp, leveled baking powder
• 275 g almonds, ground
• 2 tbsp orange juice
• 3 egg whites, size M
• 150 g powdered sugar, sifted
• 3 tbsp orange juice
• 20 g butter, melted, cooled
• n. B. Marzipan carrots

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Preheat the oven to approximately 180°C (top/bottom heat), or 160°C (fan oven). For the batter, clean, peel, rinse, drain, and finely grate the carrots. In a mixing bowl, beat the egg yolks, sugar, vanilla sugar, and salt together with a mixer (with beaters) on high speed for about 5 minutes until frothy. Mix the flour and baking powder together with the almonds in two batches, alternating with the orange juice, on medium speed. Then stir in the grated carrots. Beat the egg whites until stiff peaks form and fold in. Pour the batter into a venison loin dish (30 x 11 cm, greased and floured) and smooth the surface. Place the dish on a wire rack in the preheated oven. Bake the carrot cake for 50-60 minutes. Place the dish on a wire rack. After about 10 minutes, remove the carrot cake from the dish, turn it out onto a wire rack lined with baking paper, and let it cool. For the icing, combine powdered sugar and orange juice until thickened. Stir in butter. Cover the carrot cake with the icing. Place marzipan carrots on the still-wet icing. Allow the icing to set.