Carrot Cake with Lemon Icing




Rating: 3.47 / 5.00 (51 Votes)


Total time: 1 hour

Servings: 12.0 (servings)

Ingredients:














Instructions:

For the carrot cake with lemon icing, peel the carrots and grate finely. Cream the butter, sugar, salt and vanilla sugar. Gradually stir the eggs into the mixture.

Then add the flour, cornstarch, hazelnuts and baking powder and mix. Finally, fold in the carrots. Pour the mixture into a greased springform pan sprinkled with breadcrumbs and bake in a preheated oven at 175°C for about 60 minutes.

Remove the cake from the oven and let it cool. Then stir the powdered sugar with the lemon juice until smooth, so that a thick glaze is formed. Pour the glaze over the finished carrot cake. Serve the carrot cake with lemon glaze as soon as the glaze and the cake have cooled.

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