Carrot cake – little flour and not too sweet

Ingredients for 1 servings:

• 2 lemons (organic)
• 4 eggs
• 1 packet of vanilla sugar
• 60 g sugar
• 30 g flour
• 200 g ground almonds
• 100 g almonds, chopped
• 1 pinch of salt
• 1 tsp baking powder
• 280 g carrot(s)
• 2 tbsp cherry brandy
• 60 g cream cheese
• 40 g butter, soft
• 80 g powdered sugar
• 60 g marzipan
• n. B. Food coloring, green and orange
• possibly grease for the mold
• possibly breadcrumbs for the mold

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Carrot cake or carrot cake

Wash the lemons in hot water, zest, and squeeze out the juice. Separate the eggs and beat the egg whites until stiff. Gradually add the vanilla sugar and 20g of sugar. Beat 40g of sugar with the egg yolks and 2 teaspoons of lemon zest until creamy. Mix the flour with the ground and chopped almonds, salt, and baking powder. Grate the carrots and stir them into the egg yolk mixture along with the almond mixture, kirsch, and 1 tablespoon of lemon juice. Fold in the egg whites. Line a springform pan with baking paper or grease it thoroughly and sprinkle with flour. Bake at 160°C (fan oven) for 55-60 minutes (cover with aluminum foil if it’s getting too dark). Cream the butter, stir in the cream cheese, powdered sugar, 2 teaspoons of lemon zest, and 1 teaspoon of lemon juice. Once the cake has cooled, spread the mixture on top of the cake. Mix 1/3 of the marzipan with green food coloring and 2/3 with orange food coloring, shape into carrots, and arrange them decoratively on the cake. You can also buy marzipan carrots, of course. This cake isn’t too sweet.