Carrot Cake | Let's Bake!

I usually associate Carrot Cake with the winter, but this one is just so light and incredibly fluffy, plus adding lemon makes it very fresh as well, that it is absolutely perfect for summer!

Why not give it a try?

Well to be fair we had too many carrots in the house and I had never made a Carrot Cake before, so I thought, why not?

I've tried to convert the ingredients into the U.S. system as well, so I hope I didn't make any mistakes :3

Ingredients:

375g/13oz flour

250g/9oz sugar

350g/12.5oz grated carrots

200g/7oz ground hazelnuts/almonds (whatever you prefer, i went half/half)

4 eggs

250g/9oz melted butter (cold)

1 package/4tsp baking powder

2 lemons

a little bit of salt

cinammon, if you want

for the icing:

a bit of lemon juice

icing sugar

Mix the flour, sugar, salt and hazelnuts/almonds well.

Wash and grate your carrots, just know that if you don't have a machine for that it'll take you a loooong time! (As it did for me, but I don't mind :3)

Add the carrots and mix again.

Then grate the zest of the lemons and extract the juice. Add both.

Seperate the egg whites and yolks and stir the yolks and the melted butter into the mixture. (If you want you can add cinnamon as well, I did without)

Whisk the egg whites until they form a foam and fold it into your mix.

Don't forget to grease your cake tin!

Then put it in the oven at 180°C/350°F for max. an hour, 40 min should be completely fine though. Just make the toothpick check :3

Now for the Icing part:

Squeeze the juice of half a lemon and add icing sugar until you're satisfied with the consistency of your Icing.

Put it on the cake, DONE!!

Tell me if you liked this kind of post, because I love baking/cooking and I'd love to share some more recipes! Also if you decide to make this cake, I'd love to know!