Carrot Cake

1. Preheat the oven to 170°C top and bottom heat. Grease spring form pan with butter.

2. Wash and peel the carrots, grate with the Bosch MUM kitchen machine with the grating attachment, to shred the carrots quickly and evenly, and set aside.

3. Separate eggs.

4. Mix flour, hazelnuts, and baking powder in a large bowl and set aside.

5. Use kitchen machine speed 1 to mix marzipan with egg yolk and ground cinnamon until smooth.

6. Use kitchen machine speed 1 to beat the egg whites with sugar and a pinch of salt until stiff peaks form. (700W kitchen machine speed 4, 900W kitchen machine speed 7)

7. Then gradually fold it into the marzipan mixture.

8. Then, slowly add the flour mixture and grated carrots. Mix until well combined.

9. Transfer to the greased spring form pan.

10. Bake for approx. 40 min. Test with a skewer if the cake is done. Let cool.

11. In the meantime, toast some sliced almonds until golden brown.

12. Place sliced almonds on a baking sheet lined with parchment paper and roast for approx. 10 min. Remove from the oven and let cool.

13. For the icing, sift powdered sugar into a large bowl, gradually add water and whisk together until thick but still pourable.

14. Once the cake has cooled completely, cover the cake with apricot jam using an offset spatula, then add the frosting evenly.

15. For decoration, top with carrots and decorate the edges of the carrot cake with sliced almonds. Enjoy!

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