Carrot Cake




Rating: 3.43 / 5.00 (14 Votes)


Total time: 45 min

Servings: 1.0 (servings)

For the dough:












For the glaze:






Instructions:

For the carrot cake, coarsely grate the carrots, mix with the remaining dry ingredients as well as the 6 yolks, rum, cinnamon and cloves. Beat the egg whites, fold them into the dry mixture and bake at 200 degrees top/bottom heat for about 20 – 25 minutes.

Let cool, then spread with jam. Then melt the cooking chocolate with the butter. Briefly toast the flaked almonds in the microwave.

Then cover the jam-coated carrot cake with the liquid chocolate and sprinkle almonds on top. Refrigerate until the chocolate is firm.

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