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a juicy surprice cake.. made it for my 33. Birthday last Sunday :o)


  • 125g Butter
  • 190g Sugar
  • 1 Egg
  • 250g Carrots
  • 1 Lemon
  • 1 Tsp Vanill-sugar
  • 1 Tsp Zinnamon
  • 400g Floor
  • 2 Tsp Baking Powder
  • Salt
  • 70g Almond-powder
  • 125ml Milk
  • 220g Aprikose-marmelade
  • 2 Eggwhite
  • 400g Powdered sugar
  • 2-3 drops of green Foodcolour
  • Sugarflowers for decoration


  • Preheat the Oven to 180C (160C with air-circulation).
  • Mix together untill creamy the Butter and Sugar.
  • Add the Egg / Eggyolk, the coarsely grated Carrots, the Juice and the paring of the Lemon and the vanille-sugar to the batch.
  • In another Bowl mix Floor, Baking Powder, Cinnamon and Salt together.
  • Mix these dry indegriends by turns with the milk to the batch. At last add the grounded Almonds.
  • At last add the stiff whisked eggwhite.
  • Bake in a 18cm spring form for around 50 minutes.
  • Let the cake cool down.
  • Warm up the Apricot jam and coat the cake with it.
  • In another bowl mix together the powdered sugar with the white from egg and the food colour, for a better taste of the icing add vanille or lemonjuice.
  • After you have the right colour spread the icing on the cake and place the sugar flowers immediately.

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