Carrot Cake

Name: Carrot Cake
Ingredients: 6 eggs; 1 1/4 cup of sugar; 2 cups of chopped pecans; 2 cups of grated carrots, raw; 1 1/2 teaspoon of grated lemon zest; 1/2 cup plus 2 tablespoons of all-purpose flour; 6 egg whites; For the lemon topping; 1 1/2 cup of confectioner's sugar; 2 tablespoons of lemon juice; 2 1/2 teaspoons of water; For garnish; carrot slices of marzipan, cut in half lengthwise

1
6 eggs
2
1 1/4 cup of sugar
3
2 cups of chopped pecans
4
2 cups of grated carrots, raw
5
1 1/2 teaspoon of grated lemon zest
6
1/2 cup plus 2 tablespoons of all-purpose flour
7
6 egg whites
8
For the lemon topping
9
1 1/2 cup of confectioner's sugar
10
2 tablespoons of lemon juice
11
2 1/2 teaspoons of water
12
For garnish
13
carrot slices of marzipan, cut in half lengthwise

Ingredients

1
6 eggs
2
1 1/4 cup of sugar
3
2 cups of chopped pecans
4
2 cups of grated carrots, raw
5
1 1/2 teaspoon of grated lemon zest
6
1/2 cup plus 2 tablespoons of all-purpose flour
7
6 egg whites
8
For the lemon topping
9
1 1/2 cup of confectioner's sugar
10
2 tablespoons of lemon juice
11
2 1/2 teaspoons of water
12
For garnish
13
carrot slices of marzipan, cut in half lengthwise

Directions

1
Beat the eggs with the sugar until thick and fluffy
2
Add 1 1/2 cups of chopped pecans, grated carrot, and lemon zest
3
Mix well
4
Dust with flour and mix lightly
5
Beat the egg whites until stiff peaks form, then add half to the carrot mixture, mixing carefully
6
Add the remaining egg whites and mix carefully
7
Pour into a greased 9-inch tube pan or Bundt pan
8
Bake at 150°F for about 1 hour, or until a toothpick inserted in the center comes out clean
9
Let cool and remove from pan
10
Meanwhile, prepare the lemon topping: combine all ingredients in a bowl and mix until smooth
11
Spread over the cake and around the sides
12
Sprinkle with remaining pecans
13
Garnish with carrot slices of marzipan, cut in half lengthwise.