Carrot Hazelnut Cake

Rating: 4.83 / 5.00 (1331 Votes)

Total time: 1 hour

Servings: 1.0 (servings)

For the cake:

For the icing:

For the garnish:


Peel carrots and grate finely.

Beat the egg whites until firm.

Beat the egg yolks with the sugar and butter until foamy. Stir the hazelnuts, milk, carrots and flour into the egg yolk mixture and fold in the beaten egg whites.

Pour the cake mixture into a well-greased round springform pan and bake in a preheated oven at 160 °C for about 45 minutes. Remove the cake from the pan and let it cool.

Meanwhile, for the icing, stir the powdered sugar with the water until smooth – the icing should be very firm.

For the carrots, color ¾ of the marzipan orange, and the rest green. Form small carrots from the orange marzipan and press them in at a slight angle with a knife to give them the typical carrot shape. Press the green marzipan through a garlic press and press it onto the carrots as carrot green.

Spread the icing on the cake, sprinkle the edge with the hazelnuts and decorate the cake with the marzipan carrots before serving.

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