This is not the same as other carrot cake recipes. It contains little flour and instead ground almonds for a wonderful texture. A touch of brandy adds beautiful, refined flavour. Easy to make, as well!
Preheat the oven to 190 C / Gas 5. Grease a 23cm springform cake tin and sprinkle with breadcrumbs. Place the grated carrots in a bowl and pour brandy over top; set aside.
Separate the eggs and mix the egg yolks with the sugar and 1 pinch of salt until smooth. Mix the flour, baking powder, almonds and carrots soaked in brandy into the egg and sugar mixture.
Beat egg whites until stiff and fold in. Tip cake mixture into prepared springform tin and bake in the preheated oven for 50-60 minutes. Cook in the tin before removing the springform rim.
For the icing, combine sugar with rum and lemon juice; stir until smooth. To adjust consistency, add more icing sugar or liquid as needed. Spread the icing over the cooled cake and top with marzipan carrots, if desired.