Recipe: Carrot Cake

CARROT CAKE


350 g (12.4 oz.) flour
1 tsp baking powder
300 g (10.6 oz) sugar or brown sugar
2 tsp cinnamon
3/4 tsp cardamom
2 pinch ground cloves
1 pinch of salt
250 g (8.8 oz) finely grated carrots
1 lemon, peel and juice
250 g (8.8 oz) ground almonds
4 eggs, beaten
200 g (7 oz) melted and cooled margarine


Mix together flour and baking powder and sift. Add sugar, cinnamon, cardamon, cloves and salt to the flour/baking powder mix. Mix carrots, lemon peel + juice and almonds to the previous ingredients. Add beaten eggs margarine to the rest of the preparation. Stir with a wooden spatula until smooth. Pour into a loaf pan, whose sides and bottom were previously buttered. Cook for about 65 min. on the lowest rack of the oven, preheated at 180 Celsius (350 F). After 50 min., you can "plant" little marzipan carrots in a row on the top of the cake. Cool down. Enjoy.