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Carrot cake


5 eggs
250 g sugar
1 lemon
250 g almonds (ground)
250 g carrots (fresh)
80 g flour
3 teaspoons baking powder
200 g sugar powder
1 pinch salt
4 tablespoons lemon juice
16 Marzipan carrots


Grate the carrots.
Separate the eggs into two bowls.
Beat the 5 egg yolks with 125 g sugar, juice and zests of one lemon until foamy.
Add 250 g of ground almonds and the grated carrots.
Fold in 80 g flour and 3 teaspoons of baking powder.

Mix the 5 egg whites with 125 g sugar and a pinch of salt and beat until stiff.
Fold in to the batter and fill into the cake form.

Bake for 50 – 60 min. at 175° -  190°
Allow the cake to cool down before coating it with sugar glaze (200 g sugar powder mixed with 4 tablespoons of lemon juice).
Decorate with Odenwälder Marzipan carrots.

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