Moist carrot cake with cream cheese frosting – perfect Easter recipe with nuts & orange

How to prepare

Preheat the oven to 175 degrees and grease the tin (26 cm diameter)
and sprinkle with flour and breadcrumbs.

For the dough, wash and peel the carrots and grate them very finely.
Orange peel, ground almonds and ground hazelnuts together
mix.
Separate the eggs and beat the egg whites with a pinch of salt until stiff.
Beat the egg yolks with the sugar in a bowl until fluffy. Add the lemon juice, oil and
Stir in the carrot mixture. Add the egg whites and carefully fold in the flour and baking powder.

Pour the dough into the greased springform pan and bake for about 50 minutes,
Then let the cake cool down.

For the topping, beat the butter with the sugar and the vanilla pulp until fluffy
and gradually add the cream cheese. Fill the topping into a piping bag.
and arrange it decoratively in waves on the cake.

Decorate with store-bought or homemade marzipan carrots.

Make your own marzipan carrots
Sift icing sugar onto the work surface and mix with the marzipan mixture
This will give the marzipan mixture more stability. Add a tablespoon of marzipan
and color it green. The remaining marzipan with yellow and red
To color the marzipan orange, simply add a few drops of food coloring.
and knead well until no streaks are visible.
Put on gloves. First, make a sausage out of the orange marzipan
and divide into equal-sized pieces. These then place them on a
Roll the end back and forth until a point forms. Use a knife
carefully score the small grooves.
Tear small pieces from the green marzipan mass and attach them to the orange ends
add.