Filled Carrot Cake with Rosehip Jam
Ingredients
- 200 g carrots
- 3 tablespoons lemon juice + 1.5 tablespoons lemon juice
- 150 g butter
- 150 g sugar
- 1 package vanilla sugar
- 3 tablespoons rosehip jam
- 1 pinch salt
- 3 eggs
- 250 g flour
- 1.5 teaspoons baking powder
- 50 g ground almonds
- 1/4 teaspoon cinnamon
- 150 ml whole milk
- 300 g plain cream cheese
- 100 g Greek yogurt
- 1 large egg white
- 150 g powdered sugar
- 16 marzipan carrots
Preparation
Preheat the oven to the appropriate temperature and grease the baking pan.
Grate the carrots and mix them with 3 tablespoons of lemon juice to prevent browning.
Cream together the butter, sugar, and vanilla sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, mix the flour, baking powder, ground almonds, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk.
Fold in the grated carrot mixture and 3 tablespoons of rosehip jam.
Pour the batter into the prepared pan and bake until a toothpick inserted comes out clean.
For the frosting, beat the cream cheese, Greek yogurt, and the remaining 1.5 tablespoons of lemon juice until smooth.
Gradually add the powdered sugar and fold in the whipped egg white for lightness.
Frost the cooled cake and decorate with the marzipan carrots.
Notes
This cake can be made ahead and stored for a few days.
