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🍰 Carrot Cake with Almonds

365 kcal · 30 min · 4 servings

Ingredients

• 400 g Carrots
• 1 Organic Orange
• 1 Pinch Salt
• 200 g Spelt Flour Type 1050
• 200 g Ground Almonds
• 2 tsp Baking Powder
• 4 Eggs
• 150 g Raw Cane Sugar
• 100 g Liquid Butter
• 2 tbsp Apricot Jam
• 40 g Sliced Almonds
• 100 g Cream Cheese (30% Fat in Dry Matter)
• 1 tbsp Powdered Sugar from Raw Cane Sugar
• 12 Marzipan Carrots

Instructions

1. 1. Wash the carrots thoroughly and peel them.
2. 2. Grate the carrots finely.
3. 3. Rinse the orange with hot water and pat it dry.
4. 4. Grate about one teaspoon of fine orange zest.
5. 5. Halve the orange and squeeze out the juice.
6. 6. Make sure you have four tablespoons of orange juice.
7. 7. Mix the orange zest, flour, almonds, and baking powder in a bowl.
8. 8. Stir the grated carrots into the flour mixture.
9. 9. Separate the eggs so you have distinct yolks and whites.
10. 10. Whip the egg whites until stiff.
11. 11. Set the whipped egg whites aside.
12. 12. Whisk the egg yolks with the sugar.
13. 13. Stir the butter into the egg yolk and sugar mixture.
14. 14. Add two tablespoons of orange juice to the egg yolk mixture.
15. 15. Add the carrot and flour mixture to the egg yolk mixture.
16. 16. Stir the mixtures briefly until combined.
17. 17. Gently fold the whipped egg whites into the batter.
18. 18. Line the bottom of the springform pan with baking paper.
19. 19. Pour the batter into the prepared pan.
20. 20. Smooth the surface of the batter.
21. 21. Preheat the oven.
22. 22. Bake the cake at 180 degrees Celsius conventional heat.
23. 23. If using fan-assisted heat, set the oven to 160 degrees Celsius.
24. 24. If using gas, set the level to 2 to 3.
25. 25. Bake the cake for about 50 minutes.
26. 26. Let the cake cool down completely.
27. 27. Strain the apricot jam through a fine sieve.
28. 28. Warm the strained jam in a small saucepan.
29. 29. Brush the entire cake all around with the warm jam.
30. 30. Decorate the edge of the cake with almonds.
31. 31. Whip the cream cheese until creamy.
32. 32. Add the powdered sugar to the cream cheese.
33. 33. Add two tablespoons of orange juice to the cream cheese.
34. 34. Spread the cream cheese mixture onto the cake.
35. 35. Spread the cream evenly over the cake.
36. 36. Garnish the cake with marzipan carrots if desired.
37. 37. Cut the cake into pieces.
38. 38. Serve the cake pieces.

Nutrition per serving

• kcal: 365
• Protein: 11 g · Fett/Fat: 21 g · Carbs: 33 g