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🍰 Moist Carrot Cake with Lemon Glaze

610 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
• powdered sugar 100 g
• pistachios, chopped 100 g

Instructions

1. 1. Preheat your oven to 175 degrees Celsius fan-forced.
2. 2. Peel the carrots and trim off the ends.
3. 3. Peel the apple, cut it in half, and remove the core.
4. 4. Place the carrots and the apple into the mixing bowl.
5. 5. Chop the fruit and vegetables for 6 seconds on speed 8.
6. 6. Transfer the chopped mixture into a separate bowl.
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. Attach the whisk to the mixing bowl.
10. 10. Add the sugar, eggs, and softened butter to the bowl.
11. 11. Whisk the ingredients with the splash guard in place for 2 minutes on speed 4 until frothy.
12. 12. Remove the whisk attachment from the bowl.
13. 13. Add the previously chopped carrots and apple.
14. 14. Add the flour, ground hazelnuts, baking powder, vanilla sugar, a pinch of salt, and cinnamon.
15. 15. Mix everything for 30 seconds on speed 2 until you have a smooth batter.
16. 16. Pour the batter into the prepared springform pan.
17. 17. Bake the cake in the oven for about 60 minutes.
18. 18. Carefully remove the cake from the oven.
19. 19. Let the cake cool down completely.
20. 20. Cut the lemon in half and squeeze out the juice.
21. 21. Whisk powdered sugar with 2 tablespoons of lemon juice in a bowl.
22. 22. Pour the sugar glaze evenly over the cooled cake.
23. 23. Sprinkle the cake with chopped pistachios.
24. 24. Serve the cake and enjoy!

Nutrition per serving

• kcal: 610
• Protein: 10 g · Fett/Fat: 34 g · Carbs: 63 g