Carrot-almond sheet cake with lemon icing

Name: Carrot-almond sheet cake with lemon icing
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 42
Ingredients: 375 g Carrots; 7-10 Tbsp grated rind of 1 untreated lemon; 3 TABLESPOONS Lemon juice; 375 g crushed almonds; 75 g Flour; 2 heaped Tsp baking powder; 9 Eggs (size M); 225 g Sugar; 1 package Vanillin sugar; 250 g Icing sugar; 7-10 Tbsp a few drops of yellow food colouring; 7-10 Tbsp Marzipan carrots and green decor sugar; 7-10 Tbsp Paper baking cups

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 42

375 g Carrots
7-10 Tbsp grated rind of 1 untreated lemon
3 TABLESPOONS Lemon juice
375 g crushed almonds
75 g Flour
2 heaped Tsp baking powder
9 Eggs (size M)
225 g Sugar
1 package Vanillin sugar
250 g Icing sugar
7-10 Tbsp a few drops of yellow food colouring
7-10 Tbsp Marzipan carrots and green decor sugar
7-10 Tbsp Paper baking cups

Directions

1
Peel, wash and finely grate the carrots. Mix with lemon peel and 2 tablespoons of lemon juice. Put almonds, flour and baking powder in a bowl and mix. Separate eggs, beat egg whites in 2 portions until stiff.
2
Sugar and vanillin sugar allow to trickle in. Carefully stir the egg yolks into the beaten egg white. Mix the carrots and almond mixture, pour onto the egg mixture and fold in evenly. Pour the dough onto a greased, floured oven pan (32 x 39 cm) and smooth it down.
3
Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 45 minutes. Let them cool down. Mix icing sugar, remaining lemon juice and 3-4 tablespoons of water. Colour the icing as desired with yellow food colouring.
4
Spread the cake with it. Decorate the cake with marzipan carrots and decorating sugar. Cut into small pieces and arrange in paper baking cups.