Homemade recipe cake Classic carrot cake
Carrots and hazelnuts give this cake its typical taste, eggs make it so wonderfully loose – no wonder that turnip cake is so popular.
INGREDIENTS FOR 12 PIECES OF BISCUIT 300 g carrots grated zest of 1 untreated orange 250 g ground hazelnuts 6 eggs, 1 pinch of salt 250 g sugar 2 tablespoons orange juice 2 tablespoons flour for the glaze 2 tablespoons orange juice 2 tablespoons apricot jam 200 g powdered sugar 12 marzipan carrots EXCEPT Butter and 1 tablespoon of ground hazelnuts for the mold
No 1 Classic carrot cake 1 HOW IT’S DONE Wash, peel and grate the carrots finely on the vegetable grater.
No 2 Mix the orange peel, hazelnuts and grated carrots. Preheat the oven to 180 ° C. Butter a springform pan (26 cm Ø) and sprinkle with ground hazelnuts.
no 3 Separate the eggs. Beat the egg whites with salt and 50 g of sugar until stiff. Beat the egg yolks with the remaining sugar and orange juice into a thick cream. Stir in the carrot and nut mixture, then add egg whites and flour and loosely stir into the mixture.
Homemade recipe cake Classic carrot cake
no 4 Fill the biscuit mixture into the 1 mold. Bake the carrot cake in the hot oven for about 40 minutes. Take out and let cool on a wire rack.
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no 5 Mix orange juice and jam for the glaze. Brush the cooled cake with it. Then stir the icing sugar with 4-5 tablespoons of water until smooth and cover the cake.
no 6 Decorate the carrot cake with the marzipan carrots. Allow to pull through for at least one night before cutting.
VARIANT For carrot muffins, pour the dough into a muffin tray (12 pieces) lined with paper cases. Bake in a 160 ° C oven for 30 minutes. Allow to cool in the mold. Brush with icing, decorate with carrots and chocolate.
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