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🍰 Moist Carrot Cake with Chocolate Glaze

542 kcal · 30 min · 4 servings

Ingredients

• 300 g Carrots
• 5 Eggs
• 200 g Sugar
• 1 packet Vanilla sugar
• 1 pinch Salt
• 250 g ground hazelnuts
• 8 tbsp breadcrumbs
• 0.5 tsp baking powder
• 0.5 tsp ground cinnamon
• 1 tbsp rum
• 2 tsp grated lemon zest
• butter (for the pan)
• 200 g powdered sugar
• 1 tbsp cocoa powder
• 2 tbsp rum

Instructions

1. 1. Preheat the oven to 180 degrees Celsius.
2. 2. Peel the carrots and grate them finely using a medium-sized grater.
3. 3. Carefully separate the eggs, placing the yolks and whites into two different bowls.
4. 4. Whisk the egg yolks in their bowl with 3 tablespoons of warm water until creamy.
5. 5. Gradually stir in about two-thirds of the sugar and the vanilla sugar into the yolk mixture until smooth.
6. 6. Beat the egg whites with a pinch of salt until stiff peaks form.
7. 7. Slowly pour in the remaining sugar into the foamy egg whites while continuing to beat.
8. 8. Gently fold the beaten egg whites into the yolk mixture using a spoon, being careful not to deflate the air.
9. 9. Add the grated carrots, hazelnuts, breadcrumbs, baking powder, cinnamon, rum, and lemon zest to the mixture.
10. 10. Mix all ingredients carefully until a uniform batter forms.
11. 11. Pour the batter into a greased and floured cake pan.
12. 12. Bake the cake in the oven for about 45 to 50 minutes.
13. 13. Let the cake cool down completely after baking.
14. 14. Mix the powdered sugar with the cocoa powder for the glaze in a small bowl.
15. 15. Stir in the rum and 3 tablespoons of warm water into the sugar mixture until the glaze is smooth and liquid.
16. 16. Spread the finished glaze evenly over the cooled cake.

Nutrition per serving

• kcal: 542
• Protein: 11 g · Fett/Fat: 25 g · Carbs: 64 g