Carrot cake

Name: Carrot cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 350 g Carrots; 7-9 TABLESPOONS Lemon juice; 250 g Butter or margarine; 250 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 8 Eggs (size M); 400 g Flour; 1 package Baking Powder; 100 g ground hazelnuts; 250 g + 1-2 teaspoons icing sugar; 7-10 Tbsp red and blue food colouring; 7-10 Tbsp sugar pearls; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

350 g Carrots
7-9 TABLESPOONS Lemon juice
250 g Butter or margarine
250 g Sugar
1 package Vanillin sugar
1 pinch Salt
8 Eggs (size M)
400 g Flour
1 package Baking Powder
100 g ground hazelnuts
250 g + 1-2 teaspoons icing sugar
7-10 Tbsp red and blue food colouring
7-10 Tbsp sugar pearls
7-10 Tbsp Fat and breadcrumbs

Directions

1
Clean, peel, wash and finely grate the carrots. Sprinkle with 4 tablespoons of lemon juice. Cream fat, sugar, vanillin sugar and salt. Stir in the eggs one after the other. Mix flour, baking powder and hazelnuts and stir into the egg-sugar mixture.
2
Fold in grated carrots. Grease a large Savarin tin (2.3 litres capacity) and sprinkle with breadcrumbs. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 55 minutes. Let it cool down on a cake rack and turn over. For the icing, mix 250 g icing sugar and 3-4 tablespoons lemon juice. Colour with food colouring to a delicate purple. Dribble evenly onto the cake. Keep 1 tablespoon of icing. Stir in 1-2 teaspoons of icing sugar.
3
Colour with food colouring to a delicate purple. Dribble evenly onto the cake. Keep 1 tablespoon of icing. Stir in 1-2 teaspoons of icing sugar. Let the cake dry a little. With a firmer icing, sprinkle small balls. Decorate with sugar pearls