John Myers
Carrot Nut Cake
The perfect carrot nut cake recipe with a picture and simple step-by-step instructions.
- 6 Pc. Eggs
- 300 g Sugar
- 1 packet Vanilla sugar
- Ground lemon peel
- 3 tbsp Lemon juice
- 100 g Wheat flour
- 1 Msp Baking powder
- 600 g Finely grated carrots
- 100 g Ground hazelnut kernels
- 300 g Finely chopped hazelnuts
- 100 g Apricot jam
- 60 g Sugar
- 200 g Marzipan paste
- 50 g Powdered sugar
- 200 g Powdered sugar
- 4 tbsp Lemon juice
- 200 g Marzipan paste
- 50 g Powdered sugar
- Food color
- Chopped pistachios
- Make a sponge cake from the eggs, sugar, vanilla sugar, lemon peel, lemon juice, wheat flour, baking powder, carrots and hazelnut kernels. Put the dough in a greased springform pan and smooth it out. Bake in a preheated oven at 200 ° C for about 60 minutes. Remove the bottom from the mold and let it cool down. Strain the apricot jam through a sieve and bring to the boil with sugar and 3 tablespoons of water while stirring. Spread it over the pastry and let it set. Knead the marzipan mixture with powdered sugar and roll out thinly on sifted powdered sugar. Use this to cut plates for the surface and strips at the height of the edge of the cake. Cover the cake with it. For the icing, mix together the icing sugar and lemon juice and cover the cake with it. Knead the marzipan paste with powdered sugar. Knead an Easter bunny out of approx. 60g. Prepare a glaze from powdered sugar and baking and food coloring and use it to paint the bunny. Shape the colored mixture into carrots from the rest of the food. Garnish the cake with it and sprinkle with chopped pistachios.
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