Carrot Cake with Sugar Glaze

Once you try this cake, you will definitely change your mind about vegetables belonging only in savory dishes. Carrot cake can be served at birthday celebrations, spruced up for Sunday lunch, or prepared for Easter. Whenever and wherever you serve it, you will receive numerous compliments.

Details

  • Preparation Time: 25 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • pieces Butter, unsalted

  • 100 g Butter, unsalted

  • 140 g Sugar, white

  • 0.5 teaspoons Lemon zest, fresh

  • 1 pinch Spices, cinnamon, ground

  • 4 pieces Egg, egg yolk, fresh

  • 175 g Wheat flour, white, multi-purpose

  • 1 teaspoon Baking powder

  • 50 ml Milk, whole milk

  • 250 g Carrot, fresh

  • 4 spoon Sweet cream

  • 125 g Nuts, hazelnuts

  • 4 pieces Egg, egg white, fresh

  • 1 pinch Salt, table

  • 80 g Jam, apricot

  • 140 g Powdered sugar

  • 4 spoon Alcohol, Brandy

  • 2 spoons Nuts, almonds

  • pieces Nuts, almonds, blanched

Steps

  1. Preheat the oven to 180 degrees Celsius. Grease and flour a round cake pan with a removable rim (24 cm in diameter), removing any excess flour.

  2. In a bowl with an electric mixer set to the highest speed, thoroughly mix the softened butter. Gradually add sugar, vanilla sugar, and cinnamon. Mix until the mixture is well combined.

  3. Gradually mix the egg yolks into the butter mixture (each yolk should be mixed in for about 30 seconds). Then reduce the mixer speed to medium. Mix the flour with baking powder, sift it, and alternately add it to the mixture with milk in batches.

  4. In a smaller bowl, mix the grated carrots, cream, and hazelnuts. Add this mixture to the batter, then beat the egg whites with salt until stiff and gently fold them into the batter in two or three batches (preferably with a hand whisk).

  5. Pour the batter into the prepared pan. Use a spatula or the back of a spoon to spread it evenly and smooth the top. Place the pan in the preheated oven for 45 minutes. The cake is done when it is springy to the touch and a toothpick inserted into the center comes out clean.

  6. Let the baked cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, spread it with warm apricot marmalade.

  7. In a small bowl, mix powdered sugar and cherry juice. Mix until you get a smooth, runny glaze, which you then spread over the top and sides of the cake. Decorate the cake with toasted almond slices and marzipan carrots. Serve it on a large plate or platter.

Nutrition Information (Per 100g)

  • Calories: 311.47 kcal
  • Fat: 14.37 g
    • Saturated Fat: 5.46 g
  • Carbohydrates: 39.03 g
    • Sugars: 24.74 g
  • Protein: 4.38 g
  • Fiber: 1.54 g

Advice

Cherry juice can be replaced with lemon or orange juice. The sponge cake can be horizontally cut in half and the bottom layer spread with marmalade if desired.