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Carrot cake recipe Carrot cake Starbucks best recipes
Carrot cake Makes 16 pieces For the dough: • 100 g margarine (eg Sanalla) 200 g sugar • 5 egg yolks (KI. M) 1 packet of grated lemon peel 4 tbsp lemon juice 200 g groundalmonds 250 g carrots,
grated 80 g flour 1 packet of baking powder 5 Egg white (KI.M) 1 pinch of salt For the topping: 200 g powdered sugar 4 tablespoons lemon juice In addition: breadcrumbs For garnishing: 16 small marzipan carrots
Preheat the oven to 170 degrees (gas 2, convection 150 degrees). Grease a springform pan (26 cm ø) and sprinkle with breadcrumbs. Beat the margarine and sugar until creamy, the egg yolks
Add the lemon zest, lemon juice, almonds and carrots one after the other. to add to each other. Sift the flour and baking powder mixed over the dough, work everything into a smooth dough.
Beat egg white and salt until stiff and fold carefully into the dough. Pour the dough into the mold and bake in the preheated oven, 2nd rack from the bottom, for about 55 minutes. Remove the cake from the mold and let it cool down.
Mix the icing sugar and lemon juice together and spread over the cooled cake. Garnish with marzipan carrots.
Preparation time: 25 min. Baking time: approx. 55 min. Per piece: approx. 281 kcal / 1172 kJ E: 5 g, F: 14 g, KH: 33 g
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Carrot cake recipe Carrot cake Starbucks best recipes
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