Easter is just around the corner! What better way to welcome the end of Lent than with a delicious Aargau carrot cake? My favorite cake not only looks great on the Easter coffee table, it tastes sooo good that we would love to bake two and sneak a nibble. We deserve it after our Easter odd jobs over the last few weeks, for which the ominous rabbit is once again reaping the rewards.
So that all family members and friends can enjoy it, we have decided to go for the egg-free version this time. No one with a sweet tooth will get a stomachache from the raw dough!
For this we need:
- 400 g carrots
- 200 g raw cane sugar
- 400 g spelt flour
- 200 ml neutral-tasting oil
- 250 g ground almonds
- 1/2 lemon, juice and grated peel
- 1 packet of baking powder
- 1 pinch of salt
For that we then need:
- 100 g apricot jam
- 250 g icing sugar
- 2 1/2 tbsp lemon juice
- 12 marzipan carrots
Put everything into a 26cm or 28cm springform pan.
The preparation is very easy:
First, the carrots are finely grated.
Then we mix in the dry ingredients and the oil and gradually mix this with the finely grated carrots, the lemon juice and the grated peel. Now we have to put the dough in a greased tin and bake it for about 45 minutes at 180°. After the specified time (you know your oven better than I do), do the toothpick test. When the cake is done, we take it out of the oven and let it cool down a little in the cake tin.
In the meantime, we heat the jam, strain it through a sieve and brush it all over the still warm cake. Now we let the whole thing cool down completely.
Then we mix the icing sugar with lemon juice to form a thick mixture. Spread it evenly, let it dry and decorate with the marzipan carrot.
Complete.
And soooo delicious!
Alternatively, you can also make muffins, which will shorten the baking time accordingly.
Which cake is your favorite at Easter time?
Tell us your best recipes, we are very curious!
We wish you great holidays with your loved ones!
Best easter wishes
Nicole