Carrot cake with chocolate icing
easy
105 mins
105 mins
Ingredients
- 75 g lactose-free butter
- 600 g large carrots
- 7 Eggs (size M)
- 280 g Sugar
- 1 knife tip pulp of a scraped vanilla pod
- 1 pinch Salt
- 6 TABLESPOONS Lemon juice
- 350 g ground almonds without skin
- 1 TEASPOON ground cinnamon
- 7-10 Tbsp grated rind of 1 untreated lemon
- 125 g Flour
- 1 TEASPOON Baking Powder
- 250–300 g lactose-free chocolate
- 15 g Coconut oil
- 7-10 Tbsp Fat and breadcrumbs
Directions
- 1
Melt the butter and let it cool down. Peel, wash, dry grate and finely grate carrots
- 2
Separate eggs. Whisk the egg yolks, 140 g sugar, vanilla pulp and salt with the whisk of the hand mixer for about 5 minutes until a light, creamy mixture is formed. Add butter bit by bit while stirring. Stir in lemon juice, carrots, almonds, cinnamon and lemon peel. Beat the egg whites until stiff, then add 140 g sugar and continue beating for 1-2 minutes. Mix flour and baking powder. Fold the flour and beaten egg white alternately into the egg yolk-carrot cream. Pour the mixture into a greased springform pan with breadcrumbs and a 26 cm Ø tube bottom insert and smooth it down. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Let the cake cool in the tin on a cake rack for approx. 30 minutes. Carefully remove the cake from the edge of the tin with a knife and turn over onto a cake pallet or baking paper. Let the ring cool completely for at least 2 hours
- 3
Roughly chop the chocolate and melt it together with the coconut oil over a warm water bath. Let the chocolate cool down for about 10 minutes. Coat the wreath with the chocolate and let it dry in a cool place for about 2 hours
- 4
On 16 pieces:
- 5
waiting time approx. 4 1/4 hours
Nutrition Facts
380 kcal
32 g
24 g
9 g
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