Summary

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

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Instructions

1. Clean, peel, wash and finely grate the carrots. Drizzle with 3 tablespoons of lemon juice.
2. Preheat oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2)
3. 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.
4. 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.
5. 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.