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🍰 Moist Carrot Cake with Lemon Glaze

550 kcal · 30 min · 4 servings

Ingredients

• Carrots 400 g
• Apples, red 1 pcs
• Sugar 150 g
• Eggs 2 pcs
• butter 200 g
• Wheat flour, Type 405 200 g
• Hazelnut kernels, ground 200 g
• Baking powder 2 tsp
• Vanilla sugar 1 packet
• Salt pinch
• Cinnamon 1 tsp
• Lemons 1 pcs
• Icing sugar 100 g
• Pistachios 4 tbsp

Instructions

1. 1. Preheat the oven to 175 degrees Celsius fan-forced.
2. 2. Peel the carrots and trim off the ends.
3. 3. Grate the carrots coarsely.
4. 4. Peel the apple and cut it in half.
5. 5. Remove the core from the apple halves.
6. 6. Grate the apple coarsely as well.
7. 7. Line the bottom of a springform pan with baking paper.
8. 8. Grease the sides of the pan with some fat.
9. 9. Place sugar, eggs, and soft butter into a large bowl.
10. 10. Beat the mixture with an electric hand mixer until frothy.
11. 11. Add the grated carrots and grated apple to the butter mixture.
12. 12. Add flour, ground hazelnuts, baking powder, vanilla sugar, a pinch of salt, and cinnamon.
13. 13. Stir all ingredients until you have a smooth batter.
14. 14. Pour the batter into the prepared springform pan.
15. 15. Bake the cake in the oven for about 60 minutes.
16. 16. Carefully remove the cake from the oven.
17. 17. Let the cake cool down completely.
18. 18. Cut a lemon in half.
19. 19. Squeeze the juice from the lemon.
20. 20. Place powdered sugar and 2 tablespoons of lemon juice into a bowl.
21. 21. Stir the glaze until smooth.
22. 22. Peel the pistachios.
23. 23. Chop the pistachios coarsely.
24. 24. Pour the lemon glaze over the cooled cake.
25. 25. Sprinkle the chopped pistachios over the cake.
26. 26. Serve the cake and enjoy it.

Nutrition per serving

• kcal: 550
• Protein: 9 g · Fett/Fat: 28 g · Carbs: 70 g