Homemade Carrot Cake Recipe


·         Ingredients (Cake Tin 24/26 cm in diameter)

300 g carrots
300 g ground almonds
3 medium eggs
150 g brown sugar
60 g soft wheat flour or spelled
3 g baking powder (1 tsp)
juice and peel of half a lemon
1 pinch of salt
3 tablespoons apricot jam


·         For the glaze

120 g icing sugar
7 g lemon juice (1 little spoon)
to taste
6/8 marzipan carrots


·         Procedure

1.    Peel and grate the carrots, grate the lemon peel (only the yellow part) and squeeze it by filtering the juice obtained.
2.    Separate the yolks from the whites and whisk them until stiff.
3.    In a large bowl mix the yolks with the sugar, until obtaining light and frothy mixture.
4.    Combine the mixture, mixing gently, the lemon juice and peel, the carrots, the almonds, the salt, and the flour sifted with the yeast.
5.    Add half of the beaten egg whites to the mixture, stirring with a movement from the bottom up, once incorporated add the rest of the egg whites.
6.    Mix everything until a smooth and homogeneous carrot cake mixture is obtained.
7.    Pour the carrot cake mixture into the pan, previously greased with corn oil.
8.    Bake the carrot cake for 45/50 minutes in the central part of the static oven preheated to 180 ° C.
9.    Remove from the oven and transfer the hot cake to a cake rack.
10.Heat the apricot jam, and sift through a sieve with tight holes;
11.with the sifted jam obtained, brush the top of the still-hot carrot cake.
12.To prepare the glaze, mix 150 g of icing sugar sifted with 1 tablespoon of lemon juice until a smooth and uniform mixture is obtained.
13.Cover the top of the cake with the lemon glaze and decorate the surface with the marzipan carrots.
14.Carrot cake is tastier if prepared the day before.
15.It can be kept covered and cool (not in the refrigerator) for 4/5 days.
16.Marzipan carrots are not included in the original recipe but are the classic present decoration. If you don't find them ready on the market, you can make them with 200 g of orange marzipan and a little green marzipan to create the top of the carrots.
17.For a Gluten free version, replace the flour with rice flour.

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