Carrot cake for beginners

Ingredients for 1 servings:

• 100 g butter
• 250 g sugar
• 1 pinch of salt
• 5 eggs
• 250 g flour
• 1 packet of baking powder
• 250 g hazelnuts, ground
• 275 g carrot(s)
• 1 sachet flavoring (Citro-Back, alternatively 1 tsp grated lemon peel)
• 1 sachet of flavoring (rum-back, alternatively 1 small bottle of rum flavoring)
• 1 sachet flavoring (orange-back, alternatively 1 tsp grated orange peel)
• some lemon juice
• 150 g powdered sugar
• 1 lemon(s), the juice
• 1 pack of marzipan carrots (or 1 pack of icing carrots)
• possibly grease for the mold

Instructions

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

Remove the butter from the refrigerator and let it soften. You can also put the butter in a mixing bowl, place it in the microwave, and heat it on the lowest setting (this is faster). Grease a springform pan or line it with baking paper. Separate the eggs. Place the egg whites in a narrow, tall container and place it in the refrigerator. Let the egg yolks stand until they reach room temperature. In the meantime, peel the carrots and finely grate them. Immediately mix the grated carrots with the lemon juice to prevent them from browning. To prevent the carrots from swimming in the lemon juice, be careful not to use too much juice. Then mix the flour with the baking powder. Remove the egg whites from the refrigerator and beat until stiff. Preheat oven to 175°C (top/bottom heat). Cream the butter with the sugar, Citro-Back, salt, and 5 egg yolks until creamy. Add the grated carrots and half of the hazelnuts. Then gradually stir in the flour mixed with the baking powder. Finally, add the Rum-Back. Then mix in the orange baking powder and the remaining hazelnuts. Beat the egg whites until stiff and fold into the batter. Pour the finished batter into the greased springform pan and bake in the oven for about 60 minutes. Once the cake has cooled, make a glaze from 150g to 200g of sifted powdered sugar and lemon juice and spread it over the cake. Allow the glaze to set slightly. Then decorate the cake with marzipan or icing carrots.