Carrot cake with orange juice

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 wheat flour
• 2 tsp, leveled baking powder
• 275 g almonds, ground, not peeled
• 2 tbsp orange juice
• 3 egg whites
• Fat and flour for the mold
• 150 g powdered sugar
• 20 g butter, melted
• 3 tbsp orange juice
• possibly marzipan carrots

Instructions

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

juicy, from a loaf pan (11 x 30 cm), approx. 12 pieces

Wash, peel, and finely grate the carrots. Weigh the remaining ingredients. Beat the egg yolks, sugar, vanilla sugar, and salt on high speed for about 5 minutes until frothy. Sift the flour and baking powder and stir in with the almonds, alternating with the orange juice. Beat the egg whites until stiff peaks form and fold in. Finally, fold in the carrots. Pour the batter into a greased and floured loaf pan (30 x 11 cm) and bake at 180°C (top/bottom heat) for 50-60 minutes. Leave the cake in the pan for 10 minutes, then turn it out onto a wire rack. Carefully turn the cake over. Mix the powdered sugar with the orange juice until smooth. Stir in the butter and spread the icing over the cake. If desired, you can top with marzipan carrots. Tip: The orange juice can also be replaced with rum.