Ingredients
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For the dough:
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375 gr Carrotsgrated
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250 gr Flour
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2 teaspoon Baking Powder
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250 gr Sugar
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3 tablespoon Lemon Juice
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250 ml Oilneutral
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6 Eggs
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1 pack vanilla sugar
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1 pinch Salt
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250 gr almondsground peeled
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200 gr Marzipan raw mixture
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fatfor the mould
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For the frosting:
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300 gr cream cheese
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100 gr icing sugar
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1 pack vanilla sugar
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1 dash Lemon Juice
Directions
Our almond carrot cake is deliciously juicy and a great idea not only for Easter. Still, Easter is just around the corner and for the almond carrot cake to be simply perfect by then, you can start practicing. Whether you call it Rüebli cake or carrot cake, it certainly tastes good. The carrot cake is often baked with hazelnuts. But this time we will use almonds. These give it a somewhat more delicate and less tarty aroma and a brighter taste. Also, the final product is more fluffy. The fine, slightly sweet aroma of almonds harmonizes perfectly with carrots.
How to Make Swiss Carrot Cake:
Portion: 16 slices/springform pan (26 cm Ø)
- Clean, peel, wash, and finely grate the carrots. Sprinkle with lemon juice. Stir the fat, sugar, vanilla sugar, and salt until creamy.
- Stir in one egg at a time. Mix the flour, baking powder, and almonds and stir it in the egg-sugar mixture. Fold in the grated carrots.
- Grease the springform pan (26 cm Ø) and dust with flour. Fill with the dough and level the surface. Bake for approx. 45 minutes (55 minutes in a fan oven) in a preheated oven (electric cooker, 175°C; fan oven, 150°C; gas, mark 2).
- You should test it with a toothpick or rely on your experience with your own oven.
- For the frosting, stir the cream cheese and lemon juice together is a mixer on low speed. Gradually add the icing sugar and vanilla sugar.
- After the cake is baked leave it to cool.
- Apply the frosting all around with the spatula and decorate with the marzipan carrots.
