Carrot Cake

For the carrot cake, peel, wash and finely grate the carrots. Mix the grated orange zest, hazelnuts and carrots together.

Preheat the oven to 180 °C. Sprinkle a greased springform pan with nuts. Separate eggs, beat egg whites with salt and 50 g sugar until stiff.

Beat yolks, remaining sugar and orange juice until creamy. Stir in carrot mixture, fold in beaten egg whites and flour.

Pour the mixture into the springform pan. Bake cake for 40 minutes. Mix orange juice and jam and spread on cooled carrot cake.

Mix the powdered sugar with a little water until smooth and pour over the cake. Top the carrot cake with marzipan carrots and leave to infuse overnight.

Preparation Tip:

Instead of sugar icing, you can use white chocolate icing for the carrot cake. Or even dark.

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