Summary

Ingredients

• 300 g carrot (s)
• 250 g walnuts, round
• 150 g cane suar
• 1 packet vanilla sugar (bourbon vanilla sugar)
• 1 teaspoon flavor (orange peel flavor)
• 1 pinch cinnamon powder
• 300 g flour (type 405)
• 3 teaspoons, heaped baking soda (lightly heaped)
• 140 ml sunflower oil
• 140 ml sparkling mineral water
• 0.5 ½ lemon (s), the juice it (25 ml)
• Fat for the shape
• Breadcrumbs for the mold

For the cast:

• 150 g powdered suar
• 3 tablespoon orange juice

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Instructions

1. Preheat the oven to 180 ° C (top / bottom heat, convection: 160 ° C). Grease a springform pan (24 cm diameter) and sprinkle with breadcrumbs. Finely grate the carrots. Please do not grate! It takes a little longer, but the cake will be nicer and juicier.
2. Add walnuts, cane sugar, vanilla sugar, orange peel aroma, cinnamon, flour and baking soda. Mix the mineral water and oil and slowly add while stirring and stir until a smooth dough is formed. Finally add the lemon juice to the batter and stir well.
3. Pour the dough into the prepared springform pan and smooth it out. Bake in the preheated oven for about 60 minutes. Do the chopsticks test. Then take it out of the oven and let it cool down in the cake pan.
4. For the icing, sieve the powdered sugar, mix with orange juice to a thick icing and brush the carrot cake with it. If you want, you can decorate the cake with walnuts or marzipan carrots.