Sharing is caring and today I want to share a very special recipe with you. The springtime is here and all the amazing recipes which are given by our grandmothers are back in our kitchens. Also, the one I am going to share with you, a piece of heaven during springtime, and an absolute classic.
Carrot Cake (Swiss recipe)
- 250g sugar
- 5 Egg yolks
- 2 tbsp hot water
- 250g carrot, finely grated
- 250g ground almonds
- 1 organic lemon, greater zest and juice
- 2 tbsp Cherry (or lemon juice)
- 80g Flour
- 2 Teaspoons Baking powder
- 5 Proteins
- 1 pinch salt
How it is done
- Sponge cake: Mix sugar, egg yolks and water in a bowl with the whisk of the hand mixer for approx. 5 minutes until foamy
- Mix the carrots and all the other ingredients up to and including the cherry into the mixture. Mix the flour and baking powder, mix in.
Beat the egg whites with the salt until stiff, carefully fold into the mixture with the rubber spatula. Pour the batter into the mould
Baking: approx. 55 minutes in the lower half of the oven preheated to 180 degrees. Take out, allow to cool a little, remove the rim of the tin, turn the cake onto a wire rack, allow to cool. Place the cake with the grid on a piece of baking paper
The Glaze & Decor
- 300g powdered sugar
- 2 tbsp lemon juice
- 2 tbsp water
- 12 Marzipan carrots
Mix the icing sugar, kirsch and water well, pour onto the centre of the cake, let it flow over the surface and the edge while moving. Place the marzipan carrots on the still moist glaze, allow to dry.
Tips & Tricks
- Form: For a springform pan approx. 24 cm in diameter, cover the base with baking paper
- Tip: Make marzipan carrots yourself: Knead 50 g yellow and 20 g red modelling marzipan well, shape into carrots, shape carrot cabbage out of a little green marzipan, press onto the carrots.
- Shelf life: wrapped in foil in the refrigerator approx. 1-week Carrot cake tastes best from the second day onwards
Congratulations here it is, a gorgeous carrot cake soft and delicious. I love sharing it and gifting it, especially during the springtime to my family and friends. It brings joy and as we know, love goes always through the stomach.
Sharing is caring and even a little piece of a homemade goodie we all can make this world a little bit better, maybe at least for somebody. Share your love and kindness through the little things.