Carrot and Orange Cake

Name: Carrot and Orange Cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 600 g Carrots; 8 Eggs (size M); 300 g Sugar; 100 g liquid butter; 200 g Flour; 400 g ground hazelnuts; 1 package Baking Powder; 7-10 Tbsp grated peel of 1 untreated orange; 5 TABLESPOONS Orange juice; 250 g Icing sugar; 200 g Marzipan raw mass; 7-10 Tbsp green food coloring; 7-10 Tbsp Sugar carrots at will; 7-10 Tbsp Fat and flour

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

600 g Carrots
8 Eggs (size M)
300 g Sugar
100 g liquid butter
200 g Flour
400 g ground hazelnuts
1 package Baking Powder
7-10 Tbsp grated peel of 1 untreated orange
5 TABLESPOONS Orange juice
250 g Icing sugar
200 g Marzipan raw mass
7-10 Tbsp green food coloring
7-10 Tbsp Sugar carrots at will
7-10 Tbsp Fat and flour

Directions

1
Peel, wash and roughly grate the carrots. Separate eggs. Beat egg whites until stiff, gradually add sugar. Fold in egg yolk and butter. Add flour, hazelnuts, baking powder, orange peel and carrots to the egg mixture. Pour the dough into a greased, floured fat pan of the oven (30x40 cm). Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 35-40 minutes.
2
Remove and let cool for about 1 hour. Stir orange juice and icing sugar until smooth and spread on the cake. Let dry for 1 hour. Knead marzipan with green food colouring. Press the marzipan in portions through the garlic press and place it on the pieces as small nests. Place a sugar carrot on each piece as desired