Swiss carrot cake

Swiss carrot cake - I found the recipe on the pages of our vast Internet. I liked it very much because it contains almost no flour and so many carrots. Healthy and tasty.

Ingredients

• For the test:
• Carrots - 300 g
• Hazelnuts - 125 g
• Almonds - 125 g
• Eggs - 4 pcs.
• Sugar - 200 g
• Flour - 50 g (1/3 cup, 250 ml)
• Baking powder - 1 tsp
• Lemon (zest) - 1 pc.
• Liqueur - 1 tbsp. a spoon
• For glaze:
• Powdered sugar - 200 g
• Lemon juice - 2 tbsp. spoons
• Water (hot) - 2 tbsp. spoons
• For marzipan:
• Almonds - 200 g
• Powdered sugar - 200 g
• Liqueur 2 - Art. spoons

Directions

1. Grate the carrots on a fine grater. Squeeze the juice out a little.
2. Fry the hazelnuts for 10 minutes, until the skin begins to fly around, peel and grind. Peel and grind the almonds as well (it is better to soak the almonds).
3. Divide the eggs into whites and yolks. Beat the yolks with 100 grams of sugar into a fluffy white cream.
4. Add flour with baking powder, lemon zest and liqueur to the yolks. Mix gently.
5. Add carrots to the dough and mix.
6. Add hazelnuts and almonds.
7. Beat the egg whites until firm peaks, gradually add sugar to the whites, whisking until firm.
8. Put the egg whites into the dough.
9. Place the dough in a mold (about 25 cm in diameter), oiled and sprinkled with flour.
10. Bake the carrot cake at 180 degrees for about 40-45 minutes. Let the cake cool slightly for 10 minutes and remove it from the mold.
11. Let the carrot cake stand on the wire rack overnight.
12. Prepare the icing:
13. Mix the powdered sugar with lemon juice and hot water. Pour the icing over the carrot cake.
14. Prepare marzipan decorations:
15. Grind the almonds with 2 tablespoons of powdered sugar. Mix.
16. Add the remaining powder, grind again.
17. Pour in the liquor and grind until the mixture starts to stick together into a lump.
18. Touch up the resulting mass. Make carrots and decorate with carrot cake.