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🍰 Moist Carrot Cake with Lemon Glaze

553 kcal · 30 min · 4 servings

Ingredients

• Carrots 4 pcs
• butter 200 g
• Sugar 200 g
• Vanilla Sugar 20 g
• Eggs 4 pcs
• Baking Powder 3 tsp
• Wheat Flour, Type 405 350 g
• Hazelnut Kernels, Ground 150 g
• Cinnamon Pinch
• Lemons 1 pcs
• Powdered Sugar 5 tbsp
• Apricot Jam 50 g

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Peel the carrots and cut off the ends.
3. 3. Grate the carrots finely.
4. 4. Beat the butter, sugar, and vanilla sugar in a bowl with a hand mixer until creamy.
5. 5. Add the eggs one by one to the butter-sugar mixture.
6. 6. Sift the baking powder, flour, chopped hazelnuts, and cinnamon over the mixture.
7. 7. Mix all ingredients thoroughly.
8. 8. Gently fold the grated carrots into the batter.
9. 9. Grease a 26-centimeter springform pan and line it with baking paper.
10. 10. Pour the batter into the prepared pan.
11. 11. Bake the cake in the oven for about 60 minutes.
12. 12. Halve the lemon while the cake is baking.
13. 13. Squeeze the juice from the lemon.
14. 14. Mix the lemon juice with powdered sugar to create a glaze.
15. 15. Let the baked cake cool down completely.
16. 16. Brush the cooled cake thinly with apricot jam.
17. 17. Pour the lemon glaze evenly over the cake.
18. 18. Serve the carrot cake and enjoy.

Nutrition per serving

• kcal: 553
• Protein: 8 g · Fett/Fat: 31 g · Carbs: 57 g