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.
Region Saxony
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
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

For the icing:

  • 1 cup powdered sugar
  • 1-1/2 tbsp cocoa
  • 1 tbsp butter

Instructions

  • 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.
  • 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.
  • Grease a 11 inch diameter springform pan, and scatter breadcrumbs on the bottom and sides. Pour the mixture into the pan.
  • Bake for about 40 minutes.
  • 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.
  • When the cake has cooled, glaze with the chocolate icing.
  • Preparation time 30 minutes (plus baking time)

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