Ingredients for a 26 cm diameter cake tin:
300g of brown sugar
6 spoons of egg yolk substitute (see the packaging for more precise measurements – use 3g per 16ml of water)
600g of raw, grated carrots
500g of ground hazelnuts
100g of wheat starch baking refiner
2 small packets of baking powder with pure cream of tartar
1 grated lemon and the accompanying juice
2 tablespoons of cherries
Beaten egg whites – 6 spoons of egg white substitute (again see the packaging – use 5g per 25ml of water)
Bio margarine for greasing the cake tin
For the garnish: icing sugar, lemon juice, almond slivers and marzipan carrots
Pre-heat the oven to 170°C (select upper and lower heat).
Add the egg yolk replacement, water and sugar to a bowl, and mix until fluffy. Add the remaining ingredients and fold in the pre-prepared, refrigerated, beaten egg whites. Transfer the well-beated mixture to a well-greased cake tin.
Baking time: bake on the second lowest oven rack for 10 minutes at 170°C. Take the heat down to 160°C and bake for a further 40 minutes until the cake has a few small tears in it. Leave to rest in the oven for another 10 minutes on a low heat (watch closely – as it is a moist cake it can be well cooked). Open the oven door and leave to stand for a few more minutes. Transfer the baking tray to the grill and cover with baking paper. It is best to leave it to cool completely overnight. Carefully invert the cake tin onto the baking paper.
Add the almond slivers to a frying pan and cook them on a medium heat until golden brown. Leave to cool.
Juice a lemon and mix with the icing sugar until it forms a slightly solid, glazed mixture. Immediately spread this mixture onto the cake – it is best to do this with a pastry brush. The almond slivers should also be added straight away. Arrange them around the edges of the cake, forming a small border at the side and a 2-centimetre border around the top. Gently press them in.
Garnish with the marzipan carrots.
When kept in the fridge (in a plastic container or covered in aluminium foil), the carrot cake will keep for at least two days.