Moist Carrot Cake with Marzipan (Print Version)

# Ingredients:

→ Cake batter

01 - 14 tablespoons (200g) unsalted butter, softened
02 - 1/2 cup (100g) granulated white sugar
03 - 1/2 cup (100g) light brown sugar, packed
04 - 1 teaspoon vanilla bean paste (or extract)
05 - 4 large eggs, room temperature
06 - 1 1/4 cups (150g) all-purpose flour
07 - 1 teaspoon ground cinnamon
08 - 3 teaspoons cream of tartar baking powder
09 - 1/2 cup (50g) chopped almonds
10 - 2 cups (200g) ground almonds or mixed nuts
11 - 1/3 cup (100g) plain yogurt
12 - 3 cups (300g) finely grated carrots (about 4-5 medium carrots)

→ Decoration

13 - 12 small marzipan carrots (store-bought or homemade)
14 - 1 1/2 cups (180g) powdered sugar
15 - 2-3 tablespoons fresh lemon juice
16 - 2-3 tablespoons milk
17 - 3 tablespoons chopped pistachios for sprinkling

# Instructions:

01 - Peel the carrots and trim off the ends. Grate them finely using a box grater's small holes or process them in a food processor with the grating attachment. Place the grated carrots in a clean kitchen towel and gently squeeze out any excess moisture - this helps prevent the cake from becoming too wet.
02 - Preheat your oven to 350°F (180°C) fan/convection. In a large mixing bowl, beat the softened butter with both sugars and vanilla paste until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. In a separate bowl, whisk together the flour, cinnamon, and baking powder. Fold this dry mixture into the butter mixture. Gently fold in the chopped almonds, ground nuts, yogurt, and finally the grated carrots until just combined.
03 - Grease and line a 10-inch (26cm) springform pan with parchment paper. Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for approximately 50 minutes, or until a wooden skewer inserted into the center comes out clean. If the top begins to brown too quickly, cover loosely with aluminum foil. Allow the cake to cool in the pan for 15 minutes, then remove the springform ring and let cool completely on a wire rack.
04 - Once the cake is completely cool, prepare the glaze by mixing the powdered sugar with lemon juice and milk until you achieve a smooth, pourable consistency. Pour or spread the glaze over the top of the cake, allowing it to drip slightly down the sides. While the glaze is still wet, arrange the marzipan carrots decoratively around the top edge of the cake and sprinkle the chopped pistachios in the center for a beautiful green contrast to the orange carrots.

# Notes:

01 - This traditional Swiss Easter carrot cake is exceptionally moist thanks to the freshly grated carrots. The combination of ground and chopped nuts adds wonderful texture, while the marzipan carrots create a festive presentation perfect for spring celebrations. For best flavor, make this cake a day ahead to allow the flavors to develop fully.

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