• For the Batter

  • 350g wheat flour
  • 250g ground almonds
  • 1tsp baking powder
  • 250g sugar
  • 1tsp cinnamon
  • 1 pinch salt
  • 1 lemon, zest and juice
  • 300g carrots, grated
  • 4 eggs
  • 200g Kerrygold Original Irish Butter, melted and cooled
  • For the Icing

  • 100g powdered sugar
  • 2-3 tbsp lemon juice or water
  • Also

  • 75g pistachios, chopped
  • 12 marzipan carrots


Preheat the oven to 180°C top/bottom heat and thoroughly grease a 28cm spring form pan.

Melt the butter in a small saucepan and set aside to cool.

Now combine the flour, baking powder, sugar and cinnamon together in a bowl. Once mixed add the almonds, salt and lemon zest and stir with a whisk.

Separate the eggs and beat the egg whites until stiff.

Add the yolks, butter, lemon juice and the grated carrots to the cry ingredients and stir in with a spatula until the ingredients are moist. The dough should still be relatively heavy. Now carefully fold in the egg white into the completed dough.

Pour the dough into a prepared baking dish, smooth it out and allow to bake on the middle rack for 45-55 minutes. Do not forget to test with a toothpick or chopstick before removing from the oven.

Take the finished cake out of the oven and allow to cool in the tin for 15 minutes then remove and allow to cool completely on a wire rack.

Mix the powdered sugar with the water or lemon juice and pour over the cooled cake. Garnish with the chopped pistachios and marzipan carrots.

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