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🍰 Carrot Cake with Strawberries

309 kcal · 30 min · 4 servings

Ingredients

• 300 g Carrots
• 5 Egg yolks
• 200 g Sugar
• 2 tsp grated lemon zest
• Juice of one lemon
• 150 g ground peeled almond kernels
• 200 g Flour
• 2 tsp Baking powder
• 500 g Strawberries (nice, evenly large)
• 250 ml light grape juice
• 1 packet light glaze
• 3 tbsp Apricot jam
• 50 g finely chopped pistachios

Instructions

1. 1. Peel the carrots and grate them finely.
2. 2. Separate the eggs so that you have the yolks and whites separated.
3. 3. Beat the egg yolks together with the sugar, lemon zest, and lemon juice until frothy.
4. 4. Stir the grated carrots into the egg yolk mixture.
5. 5. Mix the almonds, flour, and baking powder in a separate bowl.
6. 6. Gently fold the flour mixture into the carrot mixture.
7. 7. Line a springform pan with baking paper and pour in the batter.
8. 8. Preheat the oven to 180 degrees Celsius.
9. 9. Bake the cake in the preheated oven for 35 to 40 minutes.
10. 10. Remove the cake from the oven and let it cool in the pan.
11. 11. Carefully release the cake from the pan.
12. 12. Wash the strawberries and remove the green tops.
13. 13. Halve the strawberries.
14. 14. Decoratively arrange the halved strawberries on the cooled cake.
15. 15. Prepare the cake glaze according to the package instructions using the specified juice.
16. 16. Spread the glaze evenly over the strawberries.
17. 17. Warm the apricot jam slightly.
18. 18. Spread the warmed jam onto the edge of the cake.
19. 19. Sprinkle the jam-coated edge with pistachios.

Nutrition per serving

• kcal: 309
• Protein: 8 g · Fett/Fat: 13 g · Carbs: 40 g