Food & Drink

Carrot Cake for Easter

carrot cake

This traditional carrot cake is perfect for Easter and definitely a treat for the eyes.
It may looks difficult to make but it’s actually pretty simple.


total time: 20 min | level: simple | servings: 8

  • Butter (for the cake pan)
  • 250 g carrots
  • 250 g powdered sugar
  • 250 g almonds (ground)
  • 200 g sugar
  • 100 g apricot jam
  • 75 g flour
  • 2 1/2 tbsp. lemon squash
  • 1/2 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1 pinch clove
  • 1 pinch salt
  • 1/2 lemon (grated skin)
  • 5 eggs
  • 8-12 marzipan carrots
  • little colorful eggs (sweets)
  • pistachios (finely chopped)


carrot cake


  1. cover the cake pan with baking paper and grease it with butter
  2. preheat the oven to 180 degrees
  3. mix egg yolks, sugar and the peeled lemon with an electric mixer
  4. add grounded almonds
  5. peel the carrots, grate with Bircher grater, mix everything well
  6. mix flour, baking powder, cinnamon and cloves together and sift it into the carrot mass, mix it well
  7. beat the egg whites with a pinch of salt stiff, fold into the carrot mass
  8. give mass in the cake pan, bake on the bottom grooves about 50-55 minutes
  9. put the cake out of the oven, let it a bit cool, remove it from the cake pan and put it on a wire rack
  10. heat the jam and brush it on the warm cake
  11. let the cake to cool completelyGlaze:
  12. mix the powdered sugar with lemon juice and a bit water to a thick glaze
  13. let the glaze dry, decorate with the marzipan carrots, pistachios and colorful eggs


carrot cake

Have a sweet Easter Sunday! :)

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