This dairy-free carrot cake is a classic Swiss cake that is traditionally decorated with marzipan carrots, but you can of course omit them.
Ingredients
Decoration
- 5 ounces marzipan
- 1 drop green gel food coloring, or as needed
- 1 drop orange gel food coloring, or as needed
- 1 cup confectioners' sugar
- 1 tablespoon fresh lemon juice, or more to taste
- 1 teaspoon butter
- 4 eggs, separated
- 1 cup white sugar
- 2 ¼ cups peeled and grated carrots
- 2 ¼ cups ground almonds
- 1 lemon, zested and juiced
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- 1 pinch salt
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
Step 2
Beat egg yolks and sugar together in a large bowl with an electric mixer until fluffy. Beat in carrots, almonds, lemon juice, and lemon zest.
Step 3
Mix flour, baking powder, and salt together in a bowl and add to the batter. Stir well to combine.
Step 4
Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the cake batter with a spatula. Pour batter into the prepared springform pan.
Step 5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Remove carefully and place on a serving plate or cooling rack. Let cool, about 30 minutes.
Step 6
Knead marzipan until soft and pliable. Pinch off 1/5 and add a little green food coloring using a toothpick. Knead until marzipan is uniformly green. Color the remaining marzipan orange using the same method. Shape orange marzipan into 12 little carrots and make tiny indentations on top with a paring knife. Shape the green marzipan into little leaves. Stick 2 leaves to the top of each carrot with a little water.
Step 7
Combine confectioners' sugar and enough lemon juice to make a thick icing. Coat cake with the icing. Place marzipan carrots on top around the edges in such a way that each piece of cake has a marzipan carrot. Let icing dry before slicing and serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 439 | |
% Daily Value * | |
Total Fat21g | 27% |
Saturated Fat2g | 11% |
Cholesterol76mg | 25% |
Sodium119mg | 5% |
Total Carbohydrate57g | 21% |
Dietary Fiber6g | 21% |
Total Sugars43g | |
Protein11g | |
Vitamin C11mg | 56% |
Calcium151mg | 12% |
Iron3mg | 14% |
Potassium398mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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