John Myers
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Juicy Carrot Cake
The perfect juicy carrot cake recipe with a picture and simple step-by-step instructions.
For the dough:
- 5 Pc. Eggs
- 200 g Sugar
- 20 g Vanilla sugar
- 1 tsp Salt
- 3 tbsp Rum
- 60 g Flour
- 3 tsp Baking powder
- 400 g Almond flour
- 250 g Carrots
For the glaze:
- 200 g Powdered sugar
- 20 g Liquid butter
- 3 tbsp Lemon juice
To garnish:
- Marzipan carrots
- Separate the eggs. Beat the egg yolks with sugar, vanilla sugar and salt until frothy. Fold in the rum, flour, baking powder and almond flour.
- Finely grate the carrots. Beat the egg whites until stiff.
- Carefully fold the egg white and then the carrots into the batter.
- Put the dough in a greased and floured form and bake at 175 degrees for 60 minutes.
For the glaze:
- Mix the powdered sugar with the liquid butter and lemon juice until smooth and pour over the baked cake. Chill for 30 minutes.
To serve:
- Place a marzipan carrot on the cake for each piece of cake.
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