Carrot and sheet cake with lemon icing

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
3.8 31
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 24
  • 2 Lemons
  • 350 g Carrots
  • 250 g soft butter or margarine
  • 2 TEASPOONS Cinnamon
  • 250 g Sugar
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 6 Eggs (size M)
  • 250 g Flour
  • 1 package Baking Powder
  • 250 g ground almonds without skin
  • 250 g Icing sugar
  • 1 Protein (size M)
  • 7-10 Tbsp sugar or marzipan carrots
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Squeeze the lemons. Peel, wash and finely grate the carrots. Sprinkle with 4 tablespoons of lemon juice. Cream fat, cinnamon, sugar, vanillin sugar and salt. Stir in eggs one after the other.

  2. 2

    Mix flour, baking powder and almonds and stir into the egg-sugar mixture. Fold in grated carrots. Grease the fat pan of the oven and dust with flour. Smooth the dough on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Let cool on a cake rack. Sift icing sugar into a bowl. Add egg white and 2-3 tablespoons of lemon juice and mix to a smooth glaze. Spread the icing on the cold cake and let it dry for about 1 hour.

  3. 3

    Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Let cool on a cake rack. Sift icing sugar into a bowl. Add egg white and 2-3 tablespoons of lemon juice and mix to a smooth glaze. Spread the icing on the cold cake and let it dry for about 1 hour. Cut the cake into 24 pieces and decorate with marzipan or sugar carrots

Nutrition Facts

KCAL
290 kcal
CARBS
30 g
FATS
16 g
PROTEINS
5 g