Carrot Cake from Tray with Lemon Glaze
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 450 g carrot (s)
- 9 tablespoon lemon juice
- 250 g butter or mararine, soft
- 300 g suar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 8 medium egg (s)
- 300 grams flour
- 1 packet baking powder
- 200 g almond (s), skinless, round
- 100 g almond (s), chopped
- 250 g powdered suar
- 1 packet marzipan carrots
Print Recipe
Pin Recipe Instructions
- Clean, peel, wash and finely grate the carrots. Drizzle with 3 tablespoons of lemon juice.
- Preheat oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2)
- Mix the fat, sugar, vanilla sugar and salt with the whisk of the hand mixer until creamy. Stir in eggs one at a time. Mix the flour, baking powder and ground almonds and stir into the fat and egg mixture. Fold in the grated carrots and chopped almonds.
- Grease the oven pan (32 x 39 cm) and dust with flour. Pour in the dough and smooth it out. Bake in the preheated oven for 25-35 minutes. Remove and let cool on a wire rack.
- Mix 250 g of powdered sugar with 6-8 tablespoons of lemon juice to a smooth glaze. Pour the topping on the cake and spread it smoothly, let it dry. Decorate with the marzipan carrots.
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