Danish Almond, Nut and Carrot Cake
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 55 mins |
| Total Time | 1 hr 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 5 medium egg (s)
- 225 grams sugar
- 1 packet vanilla sugar
- 1 medium lemon (s), the zest it
- 0.5 ½ medium lemon (s), add the juice
- 100 g flour, type 405
- 0.5 teaspoon ½ baking powder
- 200 g almond (s), round
- 200 g hazelnuts, chopped
- 500 g carrot (s)
For covering:
- 100 g cream cheese
- 1 teaspoon milk
- 1 packet vanilla sugar
- 150 g powdered suar
Print Recipe
Pin Recipe Instructions
- Clean the carrots and grate them finely. Preheat oven to 200 degrees. Mix the eggs with a mixer, grate the lemon zest, add the juice of half a lemon and stir until frothy. Add sugar and vanilla sugar and dissolve while stirring. Mix the flour and baking powder and stir in a tablespoon at a time. Finally, fold in the almonds, nuts and carrots with a tablespoon. Grease the springform pan, sprinkle with breadcrumbs and pour in the batter. Bake for about 50-55 minutes.
- After the cake has cooled, mix the cream cheese with the milk, stir in the powdered sugar and vanilla sugar and brush the cake with it, decorate it, if necessary, and put it in the fridge for at least an hour.
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