Ingredients
| Base: 280 g Nominal wholegrain spelt flour 210 g cane sugar 1 package vanilla sugar 4 eggs 140 g oil 18 g baking powder 480 g finely grated carrots 80-100 g finely grated apples 2 TSP cinnamon 2 TSP dried ginger 80-100 g coarsely chopped walnuts 4 pinches of salt 1 bio lemon peel |
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Cream: |
| Icing: marzipan carrots marzipan Easter eggs chocolate glazing etc. |
How to prepare
Use a food processor to beat the eggs, sugar and oil into thick foam. Finely grate the carrots and apples and coarsely chop the nuts. Mix the flour with baking powder and spices adding them gradually into the food processor. Then add the grated carrots and apples. Add the chopped nuts last.
Pour the dough into a dusted cake form and place it into an oven preheated at 150 °C. Bake for 20 minutes and increase the temperature to 170 °C. Continue baking for 25-35 more minutes depending on the form shape and the dough height. Let the cake base cool off when finished baking.
Beat the softened butter with sugar adding the remaining ingredients and whip it well. This will make the cream fine and puffy. If you wish, you can add the grated lemon peel.
Cut through the cooled off cake base once or twice (depending on its height) and divide the cream so that equal amount is designated for each level. You can smoothen the cake surface completely or plough it using a fork. Prepare the decorating marzipan figures in advance - these will be carrots, but you can also use coloured eggs or bunnies when baking for Easter.
Our tip: If you cover each level of the cake with a thin layer or orange marmalade under the cream, it will make the cake taste quite interesting.
