Leipzig Carrot Cake

German carrot cake with chocolate frosting, a 19th century Leipzig specialty made with carrots, almonds, rum and cinnamon. This carrot cake was "invented" in Leipzig a hundred years ago by a resourceful baker, securing the city a reputation for creativity and putting its cafés and bakeries in perpetual competition.
Servings: 12
Ingredients
  • 6 eggs
  • 9 oz sugar
  • 9 oz peeled and shredded carrots
  • 9 oz ground almonds
  • 2 tbsp brandy or rum
  • 1-1/2 tbsp potato starch
  • 1/2 tsp ground cinnamon
  • 3 tbsp lemon juice
  • breadcrumbs for the pan
  • 1 cup powdered sugar
  • 1-1/2 tbsp cocoa
  • 1 tbsp butter
Instructions
  1. Preheat the oven to 350° F (180°C). Separate the eggs. Beat the egg yolks with the sugar until fluffy. Beat the egg whites until stiff.
  2. Gradually stir the shredded carrots and almonds into the frothy egg yolk mixture. Add the alcohol, potato starch, cinnamon and lemon juice and stir. Carefully fold in the egg whites.
  3. Grease a 11 inch diameter springform pan, and scatter breadcrumbs on the bottom and sides. Pour the mixture into the pan.
  4. Bake for about 40 minutes.
  5. Mix the powdered sugar with the cocoa, and stir in 1 ½ tablespoons of hot water, stirring until smooth and thick. Beat in the melted butter.
  6. When the cake has cooled, glaze with the chocolate icing.
  7. Preparation time 30 minutes (plus baking time)
German carrot cake with chocolate frosting, a 19th century Leipzig specialty made with carrots, almonds, rum and cinnamon. This carrot cake was "invented" in Leipzig a hundred years ago by a resourceful baker, securing the city a reputation for creativity and putting its cafés and bakeries in perpetual competition.
Servings: 12
Ingredients
  • 6 eggs
  • 9 oz sugar
  • 9 oz peeled and shredded carrots
  • 9 oz ground almonds
  • 2 tbsp brandy or rum
  • 1-1/2 tbsp potato starch
  • 1/2 tsp ground cinnamon
  • 3 tbsp lemon juice
  • breadcrumbs for the pan
  • 1 cup powdered sugar
  • 1-1/2 tbsp cocoa
  • 1 tbsp butter
Instructions
  1. Preheat the oven to 350° F (180°C). Separate the eggs. Beat the egg yolks with the sugar until fluffy. Beat the egg whites until stiff.
  2. Gradually stir the shredded carrots and almonds into the frothy egg yolk mixture. Add the alcohol, potato starch, cinnamon and lemon juice and stir. Carefully fold in the egg whites.
  3. Grease a 11 inch diameter springform pan, and scatter breadcrumbs on the bottom and sides. Pour the mixture into the pan.
  4. Bake for about 40 minutes.
  5. Mix the powdered sugar with the cocoa, and stir in 1 ½ tablespoons of hot water, stirring until smooth and thick. Beat in the melted butter.
  6. When the cake has cooled, glaze with the chocolate icing.
  7. Preparation time 30 minutes (plus baking time)