Summary

Ingredients

• 100 g butter
• 250 grams sugar
• 1 pinch (s) salt
• 5 egg (s)
• 250 g flour
• 1 packet baking powder
• 250 g hazelnuts, round
• 275 g carrot (s)
• 1 sachet flavor (Citro-Back, alternatively teaspoon grated lemon peel)
• 1 sachet aroma (rum baking, alternatively small bottle rum aroma)
• 1 sachet flavor (orange baking, alternatively teaspoon grated orange peel)
• some lemon juice

For the glaze:

• 150 g powdered suar
• 1 lemon (s), the juice it
• 1 pack marzipan carrots (or pack frosted carrots)
• possibly fat for the mold

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Instructions

1. Take the butter out of the fridge and let it soften. You can also put the butter in a mixing bowl, put it in the microwave and heat it on the lowest setting (this is faster). Grease a springform pan or line it with baking paper.
2. Then separate the eggs. Put the egg whites in a tall, narrow container and place in the refrigerator. Let the egg yolks stand until they are at room temperature.
3. In the meantime, peel the carrots and grate finely with a grater. Immediately mix the rasps with the lemon juice so that they don`t turn brown. So that the carrots don`t swim in the lemon juice, you shouldn`t use too much juice. Then mix the flour with baking powder. Take the egg whites out of the fridge and beat until stiff.
4. Preheat the oven to 175 ° C top / bottom heat.
5. Mix the butter with sugar, Citro-Back, salt and 5 egg yolks until creamy. Add shredded carrots and half the amount of hazelnut. Then gradually stir in the flour mixed with baking powder. Finally add rum-baking. Then mix in the orange baking and the rest of the hazelnut. Beat the egg whites until stiff and fold into the batter. Pour the finished dough into the greased springform pan and bake in the oven for about 60 minutes.
6. As soon as the cake has cooled down, make a glaze of 150 g to 200 g sifted powdered sugar and lemon juice and brush the cake with it. Let the coating set a little. Then decorate the cake with marzipan or icing carrots.