About this recipe:Start by making this delicious gluten-free carrot cake that uses ground hazelnuts and almonds instead of flour, then decorate it for Easter with cute bunnies and carrots made out of marzipan.
Makes: 1 carrot cake
6 eggs, separated
200g caster sugar
100g soft brown sugar
100ml vegetable oil
400g carrots, peeled and grated
200g ground hazelnuts
200g ground almonds
1 teaspoon cinnamon
100ml lemon juice
zest of 1 lemon
2 tablespoons cherry brandy
orange and brown food colouring
20g pistachios, finely chopped
250g icing sugar
1 tablespoon golden syrup
4 tablespoons milk
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Method Prep:45min › Cook:1hr › Ready in:1hr45min
For the cake:
Preheat oven to 160 degrees C / Gas 3. Line a springform cake tin with baking paper and lightly grease the edges.
Beat egg yolks, caster sugar and brown sugar in a bowl until light and fluffy. Add oil and beat again. Finally, stir in the grated carrots.
In a separate bowl, combine ground hazelnuts, ground almonds, cornflour and salt; stir into the carrot mixture. Add lemon juice and cherry brandy and stir well.
In a separate clean bowl, beat the egg whites until stiff peaks form; fold into the cake batter. Pour into the cake tin and bake in preheated oven for 1 hour. Allow to cool before removing from the tin.
Colour 1/2 the marzipan orange and form 12 small carrots. Use a knife to give them some texture. Use chopped pistachios to form the green tops.
Colour 90g of the remaining marzipan brown and form two small rabbits. Use remaining marzipan to make eyes, teeth and whiskers.
For the icing:
Combine 250g icing sugar, 1 tablespoon golden syrup, 4 tablespoons milk and a pinch of cinnamon together in a bowl; mix well until smooth. Drizzle over the cooled cake and decorate with the marzipan rabbits and carrots. Sprinkle over remaining pistachios.