Carrot Cake

For the carrot cake, coat the tart pan with KRONENÖL SPEZIAL with fine butter flavor and dust with flour. Preheat oven to 160 °C (top and bottom heat).Peel carrots, grate with a coarse grater and squeeze with your hands until no more liquid comes out of the carrots. Sift flour and baking powder and mix with hazelnuts. Beat eggs, powdered sugar, salt, vanilla sugar and grated lemon zest until foamy (at least 10 minutes). Slowly add KRONENÖL SPEZIAL with fine butter taste bit by bit. Gently fold in flour mixture and carrots. Pour the mixture into the pan and bake for approx. 25 min. on the middle rack. Remove from oven and let cool.Slowly boil apricot jam in a saucepan and brush thinly over cake.

For the garnish, cut the carrots into thin, long strips with a peeler. Caramelize the sugar in a non-stick pan and briefly stir in the carrot strips.For the glaze, finely sift confectioners’ sugar, add rum and stir until smooth. Pour the glaze over the carrot cake and spread with a palette. Spread the caramel carrot strips on top and let the glaze set (in the refrigerator 10 min., at room temperature approx. 45 min.).

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