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With Easter luming around the corner, have you channeled your inner bunny yet? Yes? Then feed it some nourishing carrots! The best way would be with carrot cake, as simply munching on a carrot would be a little sad. It’s light, moist and it essentially tastes like edible spring. Just what we all need right now. Something cozy to make staying in our personal bunny burrows, a.k.a. homes, much more fun and yet paying tribute to the fact that spring has just started, greeting us with blue skies and warm rays of sun in the still chilly air. For me, carrot cake is the ultimate spring dessert.

I strongly recommend making this cake one day ahead as the aromas can then fully infuse overnight.

This recipe uses a 10-inch (26 centimeter), round spring form pan.

Servings: 12 * Calories per serving: 466 kcal * Preparation time: 35 min (incl. grating carrots) * Start to finish: 1 hour 30 min

Ingredients

14 ounces (400 grams) of grated carrots
7 ounces (200 grams) of ground almonds
5 eggs
7 ounces (200 grams) of white sugar
3.5 ounces (100 grams) of flour
1 teaspoon of baking powder
1 ½ teaspoons of vanilla aroma (1 tsp for the dough, ½ for the frosting)
1 pinch of salt
7 ounces (200 grams) of white chocolate melts
4 tablespoons of strawberry jam
3.5 ounces (100 grams) of marzipan
3.5 ounces (100 grams) of cream cheese
2.6 ounces (75 grams) of confectioner’s sugar

What 14 ounces (400 grams) of carrots look like (apple for scale)

The first step is grating the carrots. Next, separate the eggs into two different bowls. Mix the yolk with the sugar and vanilla and beat the egg white until stiff. Afterwards, carefully combine the yolk mix with the egg whites by folding them in. Fold in the almonds, flour, baking powder and salt as well. The last step is whisking the grated carrots into the dough.

Prepare a 10 in/26 cm cake mold with cooking spray or butter and fill it with the carrot dough. Bake the cake at 350 degrees Fahrenheit/175 degrees Celsius on oven fan mode for 60 minutes.

When it has fully cooled down, remove it from the cake mold and cut it into 3 equal, horizontal slices. Spread out half of the strawberry jam on what’s going to be your bottom slice. Then, roll out the marzipan so that it covers the cake slice, spread out the other half of the strawberry jam and place it on top of the strawberry jam. Next, stack the middle slice on top of it.

Combine the cream cheese, confectioner’s sugar and ½ a teaspoon of vanilla aroma in a bowl and apply it on top of the middle slice. Afterwards, add your top slice onto the cake. Place the cake in the fridge to solidify for 30 minutes.