Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g carrots, peeled and finely grated; 75 g soft butter; 150 g caster sugar; 1 pinch salt; 1 tsp vanilla extract; 6 None eggs; 2 tbsp + 100 ml orange juice; 1 None orange, zested; 75 g plain flour; 250 g ground hazelnuts; 100 g hazelnuts, chopped; 2 tsp baking powder; 200 g marzipan; 50 g + 250g icing sugar; None None a little red and yellow food colouring; 16 None pistachios; 2 tbsp orange marmalade; 1 None egg white

Servings: persons

300 g carrots, peeled and finely grated
75 g soft butter
150 g caster sugar
1 pinch salt
1 tsp vanilla extract
6 None eggs
2 tbsp + 100 ml orange juice
1 None orange, zested
75 g plain flour
250 g ground hazelnuts
100 g hazelnuts, chopped
2 tsp baking powder
200 g marzipan
50 g + 250g icing sugar
None None a little red and yellow food colouring
16 None pistachios
2 tbsp orange marmalade
1 None egg white

1
Preheat the oven to 350u00b0F. Mix the butter, sugar, salt and vanilla extract with the whisk of a hand mixer until creamy. Add the 6 whole eggs one by one and stir in the 2 tbsp of orange juice and zest. Fold in the flour, the ground and chopped nuts and baking powder gradually, stir well and fold in the carrots. Pour into a greased, 10 inch diameter springform cake pan, smooth the top and bake for 35-40 mins. Remove from the oven and set on a wire rack. Loosen the pan and immediately drizzle with 1/2 cup of orange juice then leave to cool.
2
Meanwhile, for the cake decorations, knead the marzipan with 1/2 cup of powdered sugar. Mix some red and yellow food coloring and knead into the marzipan. Shape into 16 carrots and make small grooves in them with the back of a knife. Push a pistachio into the wide end of each carrot.
3
For the icing, mix the remaining powdered sugar, the egg white and 1 tbsp of water into a smooth paste.
4
Transfer the cake to a cake plate and spread it with the marmalade. Spread the icing on top and leave to dry. To serve, arrange the marzipan carrots on top and garnish with the remaining orange zest.

702

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 300 g carrots, peeled and finely grated, 75 g soft butter, 150 g caster sugar, 1 pinch salt, and more.

Yes, Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake

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