Summary

Ingredients

• 5 medium egg (s)
• 150 grams sugar
• 2 packs vanilla sugar
• 120 g flour, type 405
• 1 teaspoon Baking powder
• 1 teaspoon cinnamon powder
• 400 g carrot (s), cleaned and weihed
• 100 g chocolate sprinkles
• 1 lemon (s), including the peel
• 200 g hazelnuts, or almonds, round
• 200 g nuts, (Brazil nuts)

For decoration:

• powdered sugar
• Marzipan - or sugar carrots

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Instructions

1. Clean the carrots and grate finely. Rub the lemon peel. Roughly chop the Brazil nuts. Now preheat the oven to 200 degrees.
2. Beat the eggs with the sugar until frothy. In another bowl, mix the flour with baking powder, ground hazelnuts or almonds, chocolate sprinkles, lemon zest and cinnamon, then stir into the egg-sugar mixture by tablespoon. Fold in the chopped Brazil nuts and the grated carrots with a tablespoon and pour the batter into a greased springform pan. Bake for about 50 minutes, then cover the cake with aluminum foil for the last 5 minutes, depending on the oven.
3. It tastes best when you bake it one or two days in advance, then it can still sit a little before it is consumed. Decorate with powdered sugar and marzipan carrots just before serving.